A melt-in-your-mouth butter cookie enriched with the intense aroma of roasted hazelnuts. With the crunch of hazelnuts and the fragrance of butter, it's a nourishing treat that suits tea time.
Toast the hazelnuts in a dry pan over low heat until fragrant. Grind some of them, and set the rest aside whole for topping.
Beat the softened butter and powdered sugar until creamy. Add the ground hazelnuts, then work in the flour a little at a time to get a soft dough.
Take walnut-sized pieces of the dough and roll them into balls, press lightly, and place a hazelnut on top of each one. Arrange on a baking tray lined with parchment paper.
Bake in a preheated 170-degree oven for about twenty minutes, until the bottoms are lightly browned. Remove once cooled.
Toasting the hazelnuts brings out their aroma and removes moisture, making the cookies crisper. Contains gluten (flour), milk (butter), and tree nuts (hazelnuts). The cookies stay fresh in a sealed container for a week.
Grinding some of the hazelnuts coarsely and some finely gives both crunch and a uniform aroma. A pinch of cinnamon added to the dough pairs beautifully with the hazelnuts.
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