Crumbly, buttery cookies are filled with a luscious hazelnut-flavored pastry cream in a recipe adapted from Rosetta Costantino's Southern Italian Desserts. These cookies are massive in both height and width; we find cutting them in half after assembling makes serving easier.
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Adapted from the Lee Bros. Charleston Kitchen cookbook, these tuile-like cookies are crunchy, light, and airy with a delicate nuttiness from toasted sesame seeds. They lose their crisp texture quickly, so it's best to serve them the same day they're made.