In the bowl of a food processor, mix together the very cold butter, wheat flour, almond flour, white sugar, brown sugar, and salt until fine crumbs form.
Add the egg, continue mixing until the batter becomes smooth.
Roll out the dough between two parchment papers to a thickness of 4 mm.
Cut out circles with a diameter of 5 cm and place in the freezer for 30-60 minutes.
Beat the soft butter with the sugar, approximately 4 minutes.
Add the egg, hazelnut flour, and liqueur, continue to mix until smooth.
Transfer into a pastry bag.
Add the dough from the freezer into the shell molds, cover with the frangipane dough, sprinkle chopped hazelnuts on top, and bake for 20 minutes at 175°C.
Put a little caramel in the center of the cookies immediately after they are taken out of the oven.
Let them cool and remove from the molds.
Enjoy!
