Directions

1. 1

   Preheat your oven to 325°F (160°C).

2. 2

   Process the hazelnuts in a food processor until finely chopped. Divide the chopped hazelnuts into two portions: reserve about one-quarter for topping the cookies, and set aside three-quarters for mixing into the dough.

3. 3

   In a large mixing bowl, combine the softened butter, sugar, and vanilla extract. Beat on medium-high speed until the mixture is pale, fluffy, and light in texture, about 2-3 minutes.

4. 4

   Add the egg yolk to the butter mixture and continue beating on medium-high speed until well incorporated. Scrape down the sides of the bowl several times with a spatula to ensure even mixing.

5. 5

   Sift the all-purpose flour and salt together, then add to the creamed mixture. Mix on low speed until just combined; do not overmix.

6. 6

   Fold in the three-quarters portion of the chopped hazelnuts on low speed until evenly distributed throughout the dough.

7. 7

   Scoop the dough into 18 equal portions using a cookie scoop or by hand, and place each ball on a parchment-lined baking sheet, spacing them about 2 inches apart.

8. 8

   Using the tines of a fork, gently flatten each cookie ball by pressing down lightly in both horizontal and vertical directions, creating a crosshatch pattern.

9. 9

   Press a few pieces of the reserved chopped hazelnuts onto the top of each flattened cookie, pressing them gently into the dough so they adhere.

10. 10

    Bake for 12-15 minutes, checking at the 12-minute mark. The cookies are done when the edges are golden brown. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

11. 11

    Serve the cookies at room temperature, optionally with tea or coffee.