Toasting and Grinding Hazelnut

• In a heavy bottom, pan add the hazelnuts.
  ½ Cup - 70 grams Hazelnut
  
• Slowly roast this on medium flame until they start turning slightly brown or the skin starts to release.
• One can roast the hazelnuts in an oven too. Roast them in a preheated oven at 180 Deg C or 350 Deg F for 7-8 minutes.
• Switch it off and let it cool completely.
• Once cooled remove the skin by gently rubbing it in a clean kitchen towel.
• I have used it along with the skin.
• Pulse the hazelnut in a food processor or a grinder until finely ground.
  

Making of Cookie Dough

• In a food processor with a whip attachment or your stand mixer, whip the buttercream for 30-40 seconds.
  1 ¼ Cup - 225 grams Leftover or Split Buttercream at room temperature.
  
• The buttercream would be smooth enough.
  
• Now add the flour, ground hazelnut, and vanilla extract.
  1 ½ Cup - 290 grams Whole wheat flour, 1 teaspoon Vanilla Extract
• Whip it again or add all the ingredients in a bowl and combine.
• Form a dough. If you are unable to form a dough, add a tablespoon of milk or cream at a time.
  4 tablespoon Milk/Fresh Cream
  
• Combine until you get soft and smooth cookie dough.
  

Shaping and Freezing the Cookie Dough

If freezing before shaping

• Wrap it in a cling wrap and refrigerate for at least 3-4 hours or best overnight.
• I refrigerated for 1 day, i.e. 24 hours.

If freezing after shaping

• Shape the cookies as mentioned in “Shaping of the cookies” below
• Wrap the tray with a cling wrap and refrigerate for at least 3-4 hours or best overnight.
• I refrigerated for 1 day, i.e. 24 hours.

Shaping of the cookies

• Divide the dough into lime size balls.
• Form a smooth ball with each and flatten slightly between your palms.
• Now with your finger or using the back of a ¼ teaspoon measuring spoon make an indent in each of the cookies.
• Place it on the cookie tray with a good amount of space in between.

Baking

If freezing before shaping

• Remove the dough from the fridge and let it sit at room temperature for 10-15 minutes.
• Shape the cookies as mentioned in “Shaping of the cookies” above

If freezing after shaping

• Remove the cookie tray from the refrigerator
• Preheat the oven to 180 Deg C or 350 Deg F.
• Bake the cookies in a preheated oven for 15-20 minutes until they are slightly firm on the edges.
• Once done, let it cool completely on the baking tray.
• Once cooled, fill it with ganache and allow it to set for 20-30 minutes.
  5-6 Tablespoon of Chocolate Ganache or melted Chocolate
• Store it in an air-tight container.