- hazelnuts - 1 cup
- sugar - 2/3 Cups
- flour - 1 cup (plus 1 tablespoon)
- salt - 1/4 teaspoons
- unsalted butter - 1/2 cup
- big egg - 1 piece
- vanilla extract - 1 teaspoon
- Chocolate chips - To taste
1. Melt and lightly cool butter. Mix nuts, sugar, flour and salt in a food processor. Be careful not to pound the mixture until a paste is obtained. Transfer the mass into a bowl and stir with butter and egg. Cover the dough with polyethylene and put in the refrigerator for about 30 minutes. 2. Place the baking sheet, lined with parchment, on the middle rack and heat the oven to 175 degrees. From the test roll small balls and put on a baking sheet. Put in the refrigerator for 10 minutes. Press the chocolate chips into the center of each cookie. 3. Bake until pale golden, from 10 to 12 minutes. Be careful not to burn cookies. Put on the rack and let cool. 4. Alternatively, instead of chocolate, you can use the jam stuffing. After you get the balls from the fridge, make a groove in the center of each, using your thumb, index finger or the rounded end of a wooden spoon. Fill each well with 1/4 teaspoon of jam. Store cookies in a sealed container at room temperature for about 3 days.
Servings: 4-6