Cookies: 1 cup powdered sugar 1/4 cup almond flour 3 tablespoons hazelnuts, finely ground 2 egg whites, room temperature 1/4 cup granulated sugar Filling: 1 1/2 cup hazelnuts 3/4 cup semi-sweet chocolate chips 2 tablespoons honey 2 tablespoons vegetable oil

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Combine powdered sugar, almond flour, and hazelnuts in food processor. Pulse into fine powder, scraping bowl occasionally. Sift mixture into medium bowl, discarding large pieces. In a large bowl, beat egg whites with electric mixer at medium speed until foamy. Gradually add granulated sugar, beating at high speed 2-3 minutes, or until mixture forms stiff, shiny peaks, scraping bowl occasionally. Add half of flour mixture to egg whites. Stir with spatula to combine. Repeat with remaining flour mixture. Mix by pressing against side of bowl and scooping from bottom, until batter is smooth and shiny. Check consistency by dropping spoonful of batter onto plate. It should have a peak, which quickly relaxes back into batter. Do not overmix, or undermix. Attach 1/2-inch plain tip to piping bag. Scoop batter into bag. Pipe 1-inch circles about 2 inches apart onto prepared cookie sheets. Tap cookies sheets on flat surface to remove air bubbles and set aside. Let macarons rest, uncovered, until tops harden slightly. This takes from 15 minutes on dry days, to 1 hour in more humid conditions. Gently touch top of macaron to check. When batter does not stick, macarons are ready to bake. Place rack in center of oven. Bake 13-15 minutes, rotating cookie sheets halfway through baking time. Cool completely on baking sheets. When cooling, if cookies appear to be sticking to parchment, lift parchment edges and spray pan underneath lightly with water. Steam will help release cookies.

Line a third baking sheet with aluminum foil. Spread hazelnuts on the sheet in an even layer. Bake until skins have split, and nuts are fragrant; about 10-15 minutes. Rub with a damp towel, and blow the skins away. If they cool off when you remove the skins, warm them in the oven again. This will help them to release more oil. Combine the nuts and chocolate chips in food processor. Add the honey, and process into a smooth paste, adding vegetable oil if needed. Spoon into a container, and store at room temperature.

Match same-size cookies. Pipe filling on flat side of one cookie, and top with another.