Directions (continued)

• Gradually add superfine sugar, 1 tablespoon at a time, beating on
• high until stiff peaks form. Fold in hazelnut mixture.
• Place mixture in a heavy-duty resealable plastic bag; cut a small
• hole in a corner of bag. Pipe 1-in.-diameter cookies 2 in. apart
• onto parchment paper-lined baking sheets. Bake at 350° 9-12
• minutes or until lightly browned and firm to the touch. Cool
• completely on pans on wire racks.
• For filling, in a heavy saucepan, bring sugar and water to a boil;
• cook over medium-high heat until sugar is dissolved. Remove from the
• heat. Add a small amount of hot mixture to egg yolks; return all to
• the pan, stirring constantly. Cook 2-3 minutes or until mixture
• thickens, stirring constantly. Remove from the heat; stir in
• espresso powder and vanilla. Cool to room temperature.
• In a stand mixer with the whisk attachment, cream butter until
• fluffy, about 3 minutes. Gradually beat in cooked sugar mixture.
• Beat in confectioners' sugar until fluffy. Refrigerate until filling
• reaches spreading consistency, about 10 minutes.
• Spread on the bottoms of half of the cookies; top with remaining
• cookies. Store in the refrigerator. Yield: 5 dozen.