Chocolate Hazelnut Sandwiches Yields about 30 finished desserts (Chef Celine Plano - Technical Advisor - Chicago CHOCOLATE ACADEMY™ center)

Ingredients	Preparation
100 g Callebaut Cocoa Powder 200 g almond flour 140 g hazelnut flour 18 g all purpose flour 430 g granulated sugar #1	Sift together the cocoa powder, nut powder, flour and sugar #1.
570 g egg whites 10 g dehydrated egg whites 160 g granulated sugar #2	Whip the egg whites with the dry egg whites and sugar #2.
Confectioner's sugar Callebaut Classic Icing & Filling	Fold the sifted mix onto the meringue. Pipe onto a silicon mat in rounds of about 1.5 inch diameter. Sprinkle with sifted confectioner's sugar and bake at 340°F for 20-30 minutes. Let cool and assemble the cookies 2 by 2, filled with a dollop of Callebaut Classic Icing & Filling.