Place the flour in a fountain on the table, put the chopped butter in the center, the sugar, the egg yolks and the vanillin. Knead the ingredients until the mixture is smooth and homogeneous, wrap the dough so obtained in the transparent film and place it in the refrigerator for at least an hour. Prepare the "dried tomato jam". Carefully drain the dried tomatoes and place them in a bowl with a part of the Vodka, to rinse them carefully from the oil and the oregano, then leave them to soak in the remaining Vodka for about two minutes. After the time, remove them from the vodka and, adding a little of the Grand Manier, chop them up to obtain a soft puree in the cutter. Put this mixture in a pot together with the remaining Grand Manier (and, to reinforce the orange flavor, add also the juice of the half orange) and two tablespoons of water, start cooking over low heat. Once the consistency of a jam is obtained, turn off the heat and let it cool. Resume the processing of the biscuits. Take the dough from the refrigerator, remove the film and work it still cold, forming a long stick to cut into about 26-28 pieces. Obtain from each piece a ball slightly smaller than a walnut and place all the balls on a baking pan spaced at least 3-4 cm. With the final part of a wooden spoon, form a recess in the center of the balls, being careful not to puncture them. Bake the biscuits for 15 minutes at 200 ° C and bake when the edges begin to color slightly. Stuff the biscuits, filling the recess with a bit of jam. A greedy option is to use the dried tomato jam, made for the filling of butter biscuits, as a filling for the delicious pralines of dark chocolate with 65% cocoa.