Pan di stelle' cookies 🇮🇹

Crush the hazelnuts and then pound them with a pestle and mortar until a paste is formed.

In a bowl, add: flour, cocoa (better sieved to avoid lumps), cornstarch, baking powder, salt and vanilla. You can also add a little cinnamon.

Bake at 170°C for 10-15 mins (I had to bake in two rounds).

Crush the dates with a little water to make a paste (or use date paste).

Melt the chocolate in a double boiler

Add to the bowl: the hazelnut paste, date paste and melted chocolate, and mix.

Add to the bowl: eggs (with a few drops of lemon it is better), butter (or margarine) and coconut oil, and mix.

Knead with your hands until a ball is formed. Wrap in plastic wrap and let it rest in the fridge for 1h.

Meanwhile, grind the cashew nuts and blend them with the coconut milk (from the can) until creamy.

Once the dough has rested, roll it out into a round shape (best with cookie cutters) and preheat the oven.

With a syringe, put a few drops of the cashew cream on top of the cookies to give them the typical 'pan di stelle' appearance.