~ 2 cups flour
~ 1 tsp baking powder
~ 2 sticks butter (unsalted) – room temp.
~ 2/3 cup granulated sugar
~ 1 tsp of vanilla extract
~ Pinch salt
~ 2 egg yolks
~ 1 Tbsp Grand Mariner liqueur
~ 2 cups hazelnuts, divided (grind some and slice in half some)
~ Chocolate (to melt)
~ 1 Tbsp butter

Prepare flour mixture: In a mixing bowl sift flour and baking powder.

Make batter:
In the mixer with the paddle attachment: cream butter (thinly slice 2 sticks of butter if butter semi-cold). Once creamy, slowly add sugar (mix until creamy); then add vanilla extract and a pinch of salt. While mixing on small speed, add egg yolks, then Grand Mariner liqueur and then 1 ½ cup of grind hazelnuts. Lastly, add flour mixture. Mix the dough only until combined, take it out of the mixer and knead it with hands to form a disc, cover with foil and put it in the fridge for min. 2 hours.

Make cookies:
Prepare a baking sheet with parchment paper.
Take dough out from the fridge and let it sit out at room temp.
Spread dough on board (knead to make sure there are no air pockets) and form a sausage shape rolls and slice it {round or square shape (it will stay the shape you make); don’t cut too flat because cookies will dry out as they bake}
Place sliced hazelnuts in the middle of the cookie
Place cookies apart to let them grow
Put it in the fridge for 15-20 min.

Bake cookies:
Preheat oven to 350 degrees
Bake it for 12 min (until almost baked)
Leave it on rack to cool off

Prepare decoration (aka chocolate):
Place a pot with water on the stove.
Cut chocolate into pieces and place it in the metal mixing bowl over simmering water. Once chocolate almost melted add 1 Tbsp butter to achieve shiny chocolate.

Dip cookies in chocolate (halfway, front only) or pipe a design
Lay a tin foil where cookies will rest (after they cool off), and let them rest overnight
Place cookies in the fridge.