Pâte à Linzer #2

• 6 large hard boiled egg yolks
• 280 grams (9¾ ounces) unsalted butter, cut into pieces

Prepare your mise en place.

Pass the egg yolks through a fine-mesh sieve into the bowl of a standing electric mixer fitted with the paddle. Add the butter along with the cake flour, hazelnut flour, confectioners’ sugar, and cinnamon and mix until just combined. Stir in the rum, blending well but taking care not to overmix.