• First, start by roasting your hazelnuts. Preheat oven to 350*F.
• Spread out the hazelnuts on a baking sheet and toast for 6-8 minutes or until the nuts are toasted and fragrant. Be careful not to burn.
• Allow the hazelnuts to cool to room temperature.
• Place toasted hazelnuts in a food processor with sugar and salt. Pulse on high until a fine crumb forms. It should resemble wet sand.
• Add both types of flour and cornstarch and pulse to combine.
• Add vanilla extract, zest of half a lemon, and softened butter to food processor. Pulse until a soft dough forms. The dough will be quite soft.
• Place in a gallon freezer bag and smooth into a half inch slab of cookie dough.
• Refrigerate overnight.
• Cut the plastic from the sides of the dough and peel off. Roll out dough very lightly to even the edges. You want the dough around half an inch in thickness.
• Using a lightly floured one inch round cookie cutter, cut out one inch round cookies.
• Place cookies on a parchment lined baking sheet, spacing at least 2 inches apart.
• Make an egg glaze by beating one egg with 3 tablespoons of water.
• Glaze the tops of the cookies then generously sprinkle with turbinado sugar.
• Bake at 325*F for 10-12 minutes. The cookies will be lightly golden on the edges and top.
• Allow to cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool.

Dark Chocolate Ganache

• Heat heavy cream in a microwave safe dish until very hot, this took me 2 30 second intervals in the microwave.
• Pour the cream on top of the dark chocolate, add the bourbon and salt. Cover with a plate. Allow to sit for a minute or two.
• Whisk the chocolate and cream together until smooth and creamy.
• Place the ganache in the fridge until it is set around 10-15 minutes.
• The ganache should be thick like frosting before piping on top of cookies. Place into a piping bag with a large star tip and pipe a large star on the tops.
• Alternatively, you can serve the warm ganache in a small dish to dip the cookies into instead of piping the ganache on top. Yum.