Gianduia Sandwich Cookies

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Fine Cooking


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9 oz. (2 sticks plus 2 Tbs.) unsalted butter, softened

13-1/2 oz. (3 cups) all-purpose flour, mixed with a pinch of salt

1 tsp. vanilla extract

4 large egg yolks, at room temperature

1/4 cup heavy cream

1 cup (5 oz.) toasted, skinned, and finely ground hazelnuts (grind the toasted nuts in a food processor)

3 oz. bittersweet or semisweet chocolate, finely chopped

1 oz. milk chocolate, finely chopped

1/2 cup Hazelnut Butter , at room temperature

1 cup sugar

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