Grind the biscuits and hazelnuts

• Finely grind the petit beurre biscuits in a food processor.
• Finely grind the roasted hazelnuts in a food processor.

Make the filling

• Place the ground biscuits, ground hazelnuts and hazelnut spread in a bowl.
• Mix until well combined.

Shape the balls

• Take about 12 g of the hazelnut mixture, press it firmly in your palm and roll it into a ball.
• Repeat with the rest of the mixture.
• Lightly grease your hands with a drop of sunflower oil to avoid sticky hands.

Freeze the balls

• Place the balls on a sheet of baking paper.
• Freeze them to firm up.

Melt the white chocolate

• Melt the white chocolate in a double boiler.

Coat the balls

• Fully coat the chilled hazelnut balls in the melted white chocolate, using a fork or skewer.
• Let the excess chocolate drip off and place them on a sheet of baking paper.
• Let them harden at room temperature, or chill in the fridge to speed it up.

Garnish and store

• Slightly warm the hazelnut spread and put it into a piping bag.
• Drizzle thin lines over the balls.
• Store in an airtight container in a cool place or in the fridge.