These crisp cookies get an extra special touch with a white chocolate glaze.
- 1 cup hazelnuts
- 1 cup flour
- ½ cup confectioners' sugar
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 stick (½ cup) unsalted butter, softened
- 1 cup white chocolate chips
- Blend half the hazelnuts in a food processor until finely ground. Do not blend longer than 30 seconds, or the oil will separate from the nuts. Pour the flour in a bowl and make a well in the center. In the well, place the ground hazelnuts, confectioners sugar, vanilla extract, 1 tsp cinnamon, cardamom, and butter.
- Knead mixture with your hands until it forms a cohesive dough. Wrap the dough in plastic wrap, press into a flat disk, then refrigerate for 30 min. to set. While dough sets, coarsely chop the remaining hazelnuts, and preheat the oven to 350°F.
- When dough is ready, dust your work surface and rolling pin with flour, and roll the dough into a ¼-inch thick layer, working quickly so the dough does not soften. With a square cookie-cutter or a paring knife, cut 20 pieces out of the dough and place on a parchment-lined baking sheet. Sprinkle with chopped hazelnuts, then bake for 13–15 min. or until golden brown. Remove cookies from the oven, and transfer to a wire rack to cool for 15 min.
- Shortly before cookies are cooled, melt the white chocolate chips. In a shallow bowl, microwave on medium heat at 15-second intervals, checking and stirring between intervals. Remove melted chocolate from microwave, and use a fork to drizzle over the cookies. Let chocolate cool and harden before serving.
- December 2017