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1
In a tiny bowl, pour 2 tablespoons of boiling water over the saffron and let steep for 5 to 10 minutes.
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2
In a bowl, whisk together the flour, hazelnut meal, baking powder, and salt.
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3
In the mixing bowl of your stand mixer using the paddle attachment, cream together butter, sugar, and egg until light and fluffy. Add in hazelnut extract and saffron (along with the steeping water). Finally, mix in the dry ingredients until smooth and well combined. Chill in refrigerator 2 to 3 hours or until firm enough to be rolled.
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4
Preheat oven to 400u00b0 F. Prepare cookie sheets with Silpat or parchment paper.
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5
Roll out half of the dough on a well floured surface to 1/4-inch thickness. Be careful to get the surface even, otherwise you will have oddly-browned cookies. Also, do not roll the dough too thin, otherwise you will have hard cookies when they come out of the oven. Cut out an equal number of circle cookies and circle cookies with a flower or heart or snowflake cut out of the middle. Repeat this with other half of the dough. Transfer cookies to the prepared sheets.
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6
Bake 8 to 10 minutes or until golden brown at the edges. Cool completely on wire rack.
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7
Once completely cooled, spoon some passion fruit on the whole cookies and sandwich with the decorated cookie. Repeat until all cookies are used. Using a small sieve or shaker, dust with confectioners' sugar.
