Ingredients
Method
Preparation
- Preheat your oven to 350°F and spread the hazelnuts on a rimmed baking sheet. Toast for 6–8 minutes until they smell nutty and slightly darker.
- Let the hazelnuts cool completely, then pulse them in a food processor with the granulated sugar and a pinch of salt until fine.
- Add the whole wheat pastry flour, all-purpose flour, and cornstarch to the nut-sugar mix and pulse briefly to combine.
- Add vanilla extract, lemon zest, and room-temperature butter to the processor. Pulse until the mixture comes together into a soft dough.
- Transfer the dough to a gallon freezer bag, flatten into a half-inch slab, seal, and refrigerate overnight.
Baking
- Remove the chilled dough, roll slightly to even the edges, and cut cookies with a 1-inch round cutter.
- Whisk the egg with 3 tablespoons of water, brush the tops lightly, and sprinkle with turbinado sugar.
- Reduce oven temperature to 325°F and bake the cookies for 10–12 minutes until the edges are lightly golden.
- Warm the heavy cream until just simmering, pour over chopped dark chocolate, add bourbon and salt, and whisk until smooth.
- Chill the ganache until it thickens to a pipeable consistency, then pipe a small dollop onto each cooled cookie.
Notes
For the best texture, refrigerate unbaked cookies and store baked cookies in an airtight container.