- Servings: 4 dozen cookies
|1 cup||Shelled Raw Hazelnuts|
|2 sticks||Unsalted Butter, softened but still firm to touch|
|1¼ cups||Superfine Sugar|
|1||Whole Egg, plus 1 yolk|
|2 tsp||Vanilla Extract|
|1 Tbsp||Plus, 1 teaspoon instant espresso powder|
|2½ cups||All Purpose Flour, plus extra for work surface|
|½ tsp||Baking Powder|
|1 cup||Heavy Whipping Cream|
|14 oz||Semisweet Morsels, chopped|
|1¼ cup||Semisweet Chocolate Morsels|
Heat oven to 350 degrees. Roast hazelnuts on baking sheet for 13-14 minutes, until golden brown and fragrant. Remove from oven, cool a bit, then rub briskly in a towel to remove most of the skins. Place cooled nuts in food processor, then process until finely ground and set aside. In the bowl of an electric mixer, beat the butter, sugar, and salt until fluffy. Beat in the egg, yolk, vanilla, and espresso powder. Add nuts and beat well. Combine flour and baking powder, then add to nut mixture, beating on low speed until just mixed. Divide dough in quarters, shaping into logs 1 1/2 inches in diameter, then roll up in plastic wrap. Refrigerate until firm, about 2 hours. Heat oven to 375 degrees. Slice dough with a thin sharp knife, into 1/8 inch thick slices, then place 1/2 inch apart on a greased baking sheet, and bake 7-8 minutes until edges are golden and cookies set. Cool on the sheet for 1 minute, then transfer to wire cooling racks to cool completely. Repeat with remaining dough.
For the ganache filling, heat the heavy whipping cream in a small heavy saucepan over medium heat, to just boiling. Remove from heat and pour over 14 ounces of chocolate in mixing bowl, not plastic. Stir until chocolate is melted and smooth. Chill uncovered in fridge for 40 minutes, beating occasionally, until ganache thickens and is spreadable. Spread filling 1/8 inch thick on flat side of cookie, and place another cookie on top, sandwich style. If ganache thickens too much before you finish, briefly set the bowl in a larger bowl or pan of hot water, and stir. It will quickly soften again. For the trim, melt 1 1/4 cups of chocolate over low heat, stirring until smooth. Using a fork, drizzle lines of chocolate over tops in a decorative fashion, using a quick back and forth motion. Place sheets of cookies in freezer for 10 minutes until chocolate has set. Store in airtight containers in fridge, separating layers with waxed paper. Serve at room temperature.