Birch Di Dharma

Cut the butter into small pieces and place in a bowl, leaving it to come to room temperature

Mix lightly with a whisk, then gradually add the granulated sugar and mix well until it becomes a pomade-like consistency

Add the hazelnut powder, bread flour, cinnamon, and vanilla extract and mix well with a rubber spatula. Once the dough has come together, knead it with your hands to bring it together, then wrap it in plastic wrap and leave it in the refrigerator overnight

Use a 27mm diameter fruit cutter to cut out hemispheres from the dough in step ③, arrange them on a baking tray lined with parchment paper, and bake in an oven at 160°C for 20 minutes

Once cooled, spread melted chocolate on the flat part, stack two on top of each other to form a sphere, place in the refrigerator for about 5 minutes to cool and harden the chocolate, then sprinkle with powdered sugar