Linzer biscuits with salted caramel

Place the hazelnuts and 67 g brown sugar in a food processor. Crush into very fine crumbs. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt.

Beat the butter with the remaining sugar on high speed until completely smooth and creamy, about 2 minutes. Add the egg and BAM vanilla paste and beat at high speed until the ingredients are combined, about 1 minute. The mixture may look separated or curdled - that''s okay. Add the flour mixture and the ground hazelnut mixture to the wet ingredients and beat on low speed until just combined. The dough will be crumbly and look too dry at first, but will finally come together after a few minutes of whisking.

Divide the dough into 2 equal parts, flatten them and divide them into plastic wrap. Refrigerate the dough for at least 3 hours. If chilling for longer than 3 hours, let it stand at room temperature for at least 30 minutes before rolling out. Preheat the oven to 180 °C. Line baking trays with baking paper.

Take one chilled cookie dough. Wet the work surface, your hands and the rolling pin thoroughly. The dough may become sticky as you work, so keep extra flour nearby to use as needed. Alternatively, the dough may crack during rolling. Wait a few minutes for it to soften again. The more you work with it, the softer it will become. Roll out the disc to a thickness of 0,5 cm. Using a cookie cutter, cut the dough into shapes. Always be gentle with this fragile dough and work slowly. Roll out the remaining dough again and continue cutting until you have used it all. Repeat with the second sheet of dough. You should have about 50-64 biscuits, depending on the size. Using a biscuit cutter, cut a hole in the centre of half of the biscuits.

Arrange the whole biscuits and the biscuits with holes 2 cm apart on the prepared separate baking trays. Bake the whole biscuits for about 11 to 13 minutes or until the edges are lightly browned, and the biscuits with holes for about 10 to 12 minutes. Invert the baking trays halfway through the baking time. Allow the biscuits to cool on the baking tray for 5 minutes. Transfer all the biscuits to a wire rack to cool completely before assembling.

Spoon 2 heaped teaspoons of BAM Toffee Caramel Topping on the bottom of the whole biscuits. Carefully place a cookie with a hole in the top of each one and gently press down to create a cookie sandwich. The cookies will keep fresh covered at room temperature for 2 days or in the fridge for up to 1 week.