Growing Moon Shortbread Cookies with Hazelnut and Amaretto

Name: Growing Moon Shortbread Cookies with Hazelnut and Amaretto
Ingredients: 300 g of all-purpose flour, sifted; 100 g of confectioner's sugar, sifted; 50 g of hazelnuts or almonds, toasted and ground; 175 g of unsalted butter, chilled and finely chopped; 3 large egg yolks at room temperature; 1 tablespoon Amaretto Dell'Orso liqueur; 1 tablespoon hazelnut extract; Yield: 700 g

1
300 g of all-purpose flour, sifted
2
100 g of confectioner's sugar, sifted
3
50 g of hazelnuts or almonds, toasted and ground
4
175 g of unsalted butter, chilled and finely chopped
5
3 large egg yolks at room temperature
6
1 tablespoon Amaretto Dell'Orso liqueur
7
1 tablespoon hazelnut extract
8
Yield: 700 g

Ingredients

1
300 g of all-purpose flour, sifted
2
100 g of confectioner's sugar, sifted
3
50 g of hazelnuts or almonds, toasted and ground
4
175 g of unsalted butter, chilled and finely chopped
5
3 large egg yolks at room temperature
6
1 tablespoon Amaretto Dell'Orso liqueur
7
1 tablespoon hazelnut extract
8
Yield: 700 g

Directions

1
In a food processor, blend the flour, confectioner's sugar, and hazelnuts to obtain a fine crumb
2
Add in the butter and blend until it is fully incorporated
3
Add in the remaining ingredients and blend until a smooth, creamy, and even dough forms
4
Wrap the dough in plastic film and refrigerate for at least one hour or until firm
5
Separate small portions of the dough and shape into balls
6
Mold each ball into a crescent shape with pointed ends
7
Bake the cookies on ungreased aluminum sheets in a preheated oven at 180°C until golden brown
8
Allow them to cool on a wire rack and decorate as desired
9
To glaze, melt 100 g of milk chocolate and let it set
10
Place the cookies on a tray and drizzle half of each with the melted chocolate
11
Let it set for at least 30 minutes or until the chocolate hardens.