Ingredients
Toast almonds and hazelnuts in the oven. Peel them, reduce them to a fine grain and mix them with the sugar and vanilla until obtaining granular flour. Gently incorporate the softened butter at room temperature, handling the dough as little as possible, only enough to mix the ingredients.
With your hands form many balls the size of a cherry and align them on a baking tray, slightly apart from one another.
Heat the oven to 170 ° C and cook them for 15-18 minutes, try to let out the steam that is created inside the oven during the baking, so that the dough is crispy and crumbly.
Once baked, let the kisses cool and remove them from the tray.
Melt the dark chocolate in a bain-marie bowl and, when it becomes a liquid cream, spread a layer on the flat side of the dessert joining it to another. The chocolate cream, cooling, will hold them together, creating the overlapping hemispheres characteristic shape.
These short crust pastry biscuits enriched with chopped almonds and hazelnuts, in the shape of paired hemispheres joined by a thin layer of dark chocolate (but in the older versions the cream was made of milk, butter and eggs), are a specialty of Tortona, where they were perhaps created in the mid-nineteenth century. Currently they are produced all over southern Piemonte (Piedmont) and also in other areas.