Eggs and yolks should be at room temperature.
Cream butter with sugar and flavoring ingredients until not too fluffy. Gradually add the eggs and yolks, mix in the flour and pipe with a piping bag fitted with a round nozzle to make small dots (the mixture will separate slightly during baking).
Bake at 165 °C with the oven door slightly open (or with the oven door open) for about 8-10 minutes.
When cooled, assemble 2 pieces at a time with jam and dip half in chocolate icing.
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