• Add the salt, the flour, the caster sugar, the cinnamon, the vanilla extract and the butter in pieces to the work-bowl of the mixer.
• Mix with the wire whip until our dough is formed, about 2-3 minutes. Since the biscuits have to be as crispy as possible, do not mix the dough for a long time, and this is why you use soft flour that does not contain much gluten.
• Remove the dough from the work-bowl, now you can also shape it a little with your hands like a ball.
• Wrap the dough with plastic wrap and put it in the refrigerator from 30 minutes to 1 hour until it becomes tight.
• After one hour, preheat the oven to 190° C in fan mode.
• Pour flour on counter, cut a piece of dough, and leave it on the counter.
• Using a rolling pin, shape the dough in order to be 3 millimetres thick, if necessary sprinkle with a little more flour.
• With a cookie mold cut biscuits in a diameter of 5-6 cm. If you do not have a cookie mold use a cup of tea or a glass to cut the dough.
• Put the biscuits on two baking pans with baking paper, placing them close to each other.
• Repeat for all the dough. There should be 24-30 biscuits.
• Bake for 8-11 minutes. Biscuits should get a beautiful golden colour but do not expect them to be hard when you take them out of the oven.
• Let them cool for 20 minutes from the time you took them out of the oven.

– For the filling – 

• Add the butter to the work-bowl of the mixer and mix it with the wire whip for 1 minute in order to fluff.
• Add the praline and mix for another 30 seconds until the filling is homogenized (do not mix it much to avoid curdling).

– For the assembly –

• Put a small amount of the filling (1 tbsp) on a biscuit on the side on which it was placed in the oven.
• Cover with another biscuit. Push a little for the filling to spread. If you want, decorate them with a little caster sugar.
• Repeat for the rest of them.