On a pastry board, make a well in the flour which you have previously sifted together with the icing sugar. Place the egg and egg yolk, butter and baking powder in the centre, and mix all the ingredients into a ball of dough. Leave in the refrigerator for at least half an hour. Roll out the dough with a little bit of flour to stop it sticking, making sure that it’s not too thin so the amarena syrup will not leak out during cooking. Cut out 2.5cm squares using a cookie-cutter (a round cookie-cutter is fine if you don’t have a square one), place an amarena in the center, close the four corners and make a little ball. Dip all the little balls in the beaten egg and then in the chopped hazelnuts. Place them on a baking tray lined with greaseproof paper with a bit of space in between each one and bake in a pre-heated oven at 180°C for about 20 minutes.
Recipe by valuzza89