Ingredients Cookies 1 tablespoon butter 3/4 cup granulated sugar 3 egg yolks 2 cups bread flour 1 1/2 cups hazelnut flour 1 teaspoon Pure Vanilla Extract, 4 Oz. 1/4 cup hazelnuts Filling 1/3 cup heavy whipping cream 6 squares bittersweet chocolate 1 tablespoon orange-flavored liqueur 1 teaspoon finely grated orange zest Instructions Click to mark complete - Preheat oven to 375°F. In large mixing bowl, cream butter and sugar using electric mixer. Add egg yolks; mix and add in flours and extract. - Trim 14-inch Featherweight Decorating Bag to fit No. 1A Tip. Fill bag half-full with cookie mixture. Pipe 1-inch circle of dough on ungreased Baking Sheet spacing 1-inch apart. Using bottom of a glass, gently press to flatten each circle into a disc shape. Sprinkle tops with grated hazelnuts. - Bake 8-10 minutes or until golden brown. Remove from oven. Allow cookies to cool 3 minutes on baking sheet. Transfer cookies to Cooling Grid. Cool completely. - To make filling, place cream, chocolate and butter in 1-quart microwave-safe bowl. Microwave on HIGH 1-2 minutes, stirring every 30 seconds until chocolate is melted. Stir in orange liqueur and orange zest. Refrigerate 30-35 minutes until thickened. - Using Decorating Bag fitted with No. 2A Tip, pipe filling on bottom cookie disc. Place cookie top over filling pressing down gently. Repeat with remaining filling and cookies.
