confectioners’ sugar, and beat until well
combined and smooth, about 1 minute. Add
egg yolks and vanilla bean paste, and beat just
until fully combined. Add fl our, coff ee, and
salt, and beat at low speed just until fl our is
incorporated but before dough forms a ball.
- Turn out dough onto a fl oured surface, and
use your hands to bring dough together. Divide
dough in half, and roll into 1½-inch-wide logs.
Wrap logs in plastic wrap, and refrigerate until
fi rm, 1 to 2 hours. - Preheat oven to 350°F (180°C). Line baking
sheets with parchment paper. - Unwrap logs, and cut into ¼-inch-thick
rounds. Place rounds 1 inch apart on prepared
pans. - Bake until just lightly browned around the
edges, 10 to 12 minutes. Let cool on pans for
5 minutes. Remove from pans, and let cool
completely on wire racks. - Place chocolate in a large heatproof bowl.
In a small saucepan, bring cream and butter to
a simmer over medium heat. Pour hot cream
mixture over chocolate. Let stand for 1 minute;
stir until a smooth, silky ganache forms. Let stand
until thickened, 30 minutes to 1 hour. - Scoop ganache into a piping bag fi tted
with a small round piping tip. Pipe a round of
ganache onto fl at side of half of cookies. Place
remaining cookies, fl at side down, on top of
ganache. Let stand until ganache is set, 1 to
2 hours. Unfi lled cookies will keep for 2 to
3 days. Once they are fi lled with ganache, the
cookies are best served within a day.