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1
Preheat oven to 350F.
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2
Line 1 large cookie sheet with parchment.
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3
Brush lightly with vegetable oil.
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4
Finely grind hazelnuts in processor.
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5
Add sugar and flour; blend to powder.
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6
With machine running, add egg white and vanilla; blend to paste.
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7
Spoon mixture into pastry bag fitted with no.
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8
4 (3/8-inch-diameter) round tip.
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9
Pipe 3/4- to 1-inch-diameter mound onto parchment about 1/2 inch high and spacing 1 inch apart.
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10
Dip finger into water and gently press top of cookie to flatten center slightly.
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11
Bake until golden brown, about 12 minutes (cookies will spread to about 1 1/2 inches.)
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12
Turn parchment (cookies will adhere) over onto work surface.
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13
Brush parchment with just enough water to moisten.
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14
Let stand until parchment can easily be pulled off cookies, about 2 minutes.
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15
Peel off parchment.
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16
Bring cream and butter to simmer in heavy medium saucepan over medium heat.
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17
Add instant coffee granules; stir to dissolve.
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18
Reduce heat to low.
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19
Add chocolate; stir until melted.
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20
Mix in vanilla.
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21
Pour into bowl.
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22
Chill until firm enough to spread, stirring occasionally, about 45 minutes.
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23
Line cookie sheet with foil.
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24
Using icing spatula, spread 1 heaping teaspoon ganache onto flat side of each cookie, mounding to dome in center.
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25
Place ganache side up on prepared cookie sheet.
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26
Repeat with remaining cookies.
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27
Chill until ganache sets, 20 minutes.
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28
Line cookie sheet with aluminum foil.
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29
Melt bittersweet chocolate with vegetable shortening in top of double boiler over simmering water, stirring until smooth.
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30
Remove from over water.
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31
Grasp 1 cookie between thumb and index finger.
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32
Dip ganache portion into melted chocolate.
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33
Shake of excess.
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34
Turn chocolate side up and place on foil-lined cookie sheet.
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35
Top with raspberry or hazelnut.
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36
Repeat with remaining cookies.
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37
Refrigerate until chocolate sets, about 30 minutes.
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38
Melt white chocolate in top of double boiler over simmering water, stirring until smooth.
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39
Dip spoon into chocolate.
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40
Wave from side to side over cookies, forming decorative pattern.
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41
Refrigerate until white chocolate sets, about 15 minutes.
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42
Place cookies in single layer in airtight containers; chill overnight.
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43
(Can be prepared 3 days ahead.)
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44
let stand 10 minutes at room temperature before serving.
