Fossette deliziose/ Delicious "fossette"

-240 gr di farina/ 240 grams of flour (1 cup)
-160 gr di burro/ 160 grams of butter (2/3 of a cup)-100 gr di zucchero/ 100 grams of sugar (1/2 cup)-Due tuorli d'uovo/ two egg yolks
-Nocciole macinate a piacimento/ minced hazelnut as your liking
-Nutella quanto basta/ Nutella as needed
-Zucchero quanto basta/ Sugar as needed
-Qualche nocciola intera/ A few whole hazelnut

-1/2 cucchiaino di lievito per dolci/ 1/2 tsp of baking powder

Preparare la frolla: fare la fontana con la farina, nel centro mettere il burro ben freddo a pezzetti, lo zucchero, i tuorli, il lievito e le nocciole macinate. Impastare velocemente, formare una palla, avvolgerla in carta cellophan e porre in frigo per un’ora circa.
Dopodiché prenderle frolla e formare delle palline che rotoleremo nello zucchero. Porle in una teglia per biscotti e fare delle fossette su ogni pallina, io le ho fatte col manico di un cucchiaio di legno. Infornare a 180 gradi fino a cottura (non ho calcolato il tempo, chiedo scusa!). I biscotti devono essere di colore piuttosto chiaro.

Far raffreddare i biscottini completamente (passo molto importante). Riempire una sac-a-poche di nutella e decorare ogni biscottino con un ciuffo di nutella. Mettere in frigo per far solidificare la nutella.
A preferenza, si possono anche decorare con una nocciola (noi preferiamo la nutella!!!).
Sono decisamente deliziosi!

“Pasta Frolla” isn't easily translatable but it can be considered to be the Italian equivalent of shortbread.
That’s how I make it:
Mound the flour on a work surface and make a hole in the center of the flour (this is the fontana). In the middle put sugar, very cold butter in small pieces, baking powder, minced hazelnut, and egg yolks.
Combine the ingredients, handling them as little as possible to keep the butter from melting. Form a smooth ball, wrap in baking paper and place in the fridge to rest for an hour or so.
Get your dough from fridge and form small balls that you will roll into sugar.
Place balls on cookies sheet and make a small hole in each of them. I used the handle of a wooden spoon.
Bake at 350 degree until cooked, they have to be very a very light color.
Let them cool completely, that’s a very important step.
Put your nutella in an icing bag and decorate each cookie with Nutella. You can decorate with a whole hazelnut if you prefer. (We like Nutella better!!)
Put back in the fridge for the Nutella to firm up.
Ready to enjoy and absolutely delicious!!