These sophisticated cookies, with a round of dark chocolate-hazelnut spread in the centre topped with a whole hazelnut, are from master baker Susannah Fleming.
To toast and skin hazelnuts, place nuts on an ungreased baking sheet in a single layer. Bake in a preheated 350F (180C) oven until lightly golden and very fragrant, about 8 to 10 minutes. Pour hot nuts onto a clean tea towel. Rub nuts with towel until most of skin comes away. Remove nuts. Shake towel to remove bits of skin (it’s best to do this outdoors as bits tend to fly about).