Buttery cookies with a melt-in-your-mouth texture and rich flavor from toasted hazelnuts. Their crisp hazelnuts and buttery aroma make them a satisfying treat for teatime.
Toast the hazelnuts in a dry skillet over low heat until fragrant. Grind some and set some aside whole for topping.
Beat the softened butter and confectioners’ sugar until creamy. Mix in the ground hazelnuts, then gradually add flour until a soft dough forms.
Take walnut-sized pieces of dough and roll them into balls. Flatten them slightly and press one whole hazelnut on top of each. Arrange on a parchment-lined baking sheet.
Bake in an oven preheated to 170°C / 340°F for about 20 minutes, until the bottoms are lightly golden. Remove them from the pan once lukewarm.
Toasting the hazelnuts brings out their flavor and removes moisture, helping the cookies turn out crispier. Contains gluten (wheat), milk (butter), and tree nuts (hazelnuts). The cookies stay fresh for up to one week in a sealed container.
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