Hazelnut Sandwich Cookies

Cookie Dough	Filling
2 Egg whites 150 g Powdered sugar 1 package / 8 g Vanilla sugar 400 g Hazelnuts, ground	100 g Cocos fat angiesrecipes 50 g Powdered sugar 30 g Dutch-processed cacao powder 1/3 tsp Almond extract 1 Egg 100 g White chocolate couveture, angiesrecipes coarsely chopped 50 g Hazelnut kernels, roasted angiesrecipes

1. Preheat the oven to 150C/300F. Sprinkle 100 grams of ground hazelnuts on a baking paper. Beat the egg whites until foamy and gradually add powdered sugar and vanilla sugar. Continue to beat until stiff. Fold in 300 grams of ground hazelnuts in two or three additions. Turn the cookie dough on the prepared baking paper and shape the dough with hands into a 3 mm thick rectangle.
   
   
   
   
2. Using a 4 cm diameter round cookie cutter cut out the cookies and place them on a greased lined baking trays. Bake for 20 minutes and remove cookies from the tray to a cooling rack.
   
   
   
   
3. Melt the cocos fat and cool briefly. Combine and sift the powdered sugar and cacao powder into a mixing bowl. Drop in the extract. Slowly stir in melted cocos fat and egg. Coat evenly onto the bottoms of half the cookies with the smooth dark chocolate cream. Flip the remaining cookies on top of the filling and lightly press to form sandwiches.
   
   
4. Place coarsely chopped chocolate in a bowl and set it over a pot of hot water. Melt the chocolate, stirring until smooth. Spread the tops of the sandwiches with melted white chocolate and decorate each with a roasted hazelnut.

Pineapple Raisin Fried Rice

1 Large ripe pineapple angiesrecipes 1 bowl Cooked Job's tear rice / long-grain white rice 1 Egg, beaten 80 g Shrimps, shelled and deveined 50 g Green peas 3-5 Black mushrooms

1/2 tsp Curry powder 1 tbsp Raisins 1 tbsp Scallions, white part only 1/3 tsp Salt 2/3 tsp Sugar 1 tbsp Pine nuts angiesrecipes / Cashew nuts

1. 
   Cut the pineapple in 1/3 lengthwise, cutting straight through the crown (leaves). Using a sharp knife, remove the flesh from the skins. Cut the flesh into ½-inch cubes. You will need 100 grams for this recipe.
   
2. 
   Cut the shrimps in half and marinate with pinch of salt and pepper for about 5 minutes. Soak black mushrooms in water for 15 minutes. Drain and cut into small pieces.
   
3. 
   Heat up a skillet with some oil. Add in pine nuts and stir-fry until lightly golden. Drain. Add in beaten egg and cook until set and stir into chunks. Add in more oil into the frying pan and stir in the shrimps and cook for about half minute. Remove. Add in scallion and black mushrooms, stirring until fragrant.
   
4. 
   
   Add in rice, diced pineapple, raisins, green peas, egg and shrimps. Stir briefly. Season the mixture with curry powder, salt and sugar. Continue stirring, tossing, and turning until well mixed. Mound the rice in the pineapple shells and garnish with the pine nuts. Serve at once.