Sift nut flour, set aside
Sift icing sugar and mix into nut flour
Sift both together and whatever don't go through the sift, run them in a blender then sift again, and whatever left on the sift, discard
Mix sifted nut and icing sugar with pumpkin pie spice
Beat egg whites until frothy on medium high speed then add in berry sugar a little at a time, beat until firm peaks (5-7 minutes long) - the idea is even when you turn your mixer bowl upside down, the egg white won't slide off
Fold in nut mixture into beaten egg whites, until you get a smooth mixture
Pour batter into piping bag and pipe batter onto baking sheets lined with parchment paper, nickel size
Let stand at room temperature for 30 mins
Preheat oven 325 F and bake cookies one sheet at a time in middle rack for 12-15 mins
Take out, let cookies cool to room temperature on the sheet
Mix all and use as needed!
Heat milk and butter in microwave for 40 seconds, stir butter to melt
Let stand for half minute and add in the chocolate, stir to melt fully
Let stand to room temperature until thickened, stirring occasionally
To speed up the process, you can store in the fridge for a bit!
Place ganache into piping bag and pipe some filling on cookies and sandwich them!