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Item# WLRECIP-277
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1
Preheat oven to 375ºF. In large mixing bowl, cream butter and sugar using electric mixer. Add egg yolks; mix and add in flours and extract.
2
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.
3
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.
4
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.
5
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.