Halzelnut Espresso Ganache Filled Cookies

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1 cup shelled raw hazelnuts

2 sticks unsalted butter, softened but still firm to touch

1 1/4 cups superfine sugar

1/2 teaspoon salt

1 whole egg, plus 1 yolk

2 teaspoons vanilla extract

1 tablespoon plus, 1 teaspoon instant espresso powder

2 1/2 cups all purpose flour, plus extra for work surface

1/2 teaspoon baking powder

1 cup heavy whipping cream

14 ounces semisweet morsels, chopped

1 1/4 cup semisweet chocolate morsels

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