Mix together the hazelnut meal, two types of flour, cold cubed butter, sugar, salt and baking powder and knead into a smooth dough. Make it into a flat square, wrap it in cling wrap and put it in the fridge for 1 hour.

Divide the dough into 80 small balls and put them on a baking tray lined with baking paper. Put them in the freezer to harden for 10 minutes. This will ensure that the cookies will retain their shape.

Bake in a preheated oven at 160°C – 320°F for 15 minutes.  When ready, let the cookies cool down.

In the meantime, chop the chocolate and keep it in a bowl.

Cook the raspberries with the lemon juice and sugar for 10 minutes in a low flame. When ready, mash it and sieve it into a sauce.

Use the raspberry sauce to melt the dark chocolate. Let it cool until it thickens.

Then sandwich the cookies together with some raspberry chocolate ganache.