INGREDIENTS

  • 1/8 cup hazelnuts (about 1/2 ounce)
  • 1/3 cups plus 1 teaspoon sugar
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 stick (1/2 cup) plus 2 tablespoons cold unsalted butter
  • 1 large egg
  • 1 teaspoon frangelico (hazelnut-flavored liqueur) or hazelnut extract
  • 1 teaspoon vanilla

    DIRECTIONS

    Toast and skin hazelnuts. In a food processor pulse nuts with 1 teaspoon sugar until finely ground. Add flour, baking powder, and a pinch salt, pulsing to combine. Add remaining 1/3 cup sugar and pulse to combine. Cut butter into small pieces and add to flour mixture, pulsing until mixture resembles coarse meal. In a small bowl lightly beat together egg, Frangelico or hazelnut extract, and vanilla. Add egg mixture to butter mixture, pulsing until mixture forms a dough. Dough may be kept, wrapped in plastic wrap and chilled, up to 3 days. Bring dough to room temperature before using.