I obscounded this recipe from a cook book and made a few changes which I thought improved upon them. I tend to think of hazelnuts as an Italian ingredient… probably because Nutella comes from Italy. The Italians do indeed use a lot of hazelnuts but I’m not so sure we’d find cookies like these in an Italian bakery. Nonetheless they are rather outstanding.
If you love hazelnuts like I do, you’ll adore these cookies. They are addictive! The hazelnuts are not mixed into the dough in this recipe but rather pressed onto the exterior of the dough ball. I love the appearance this gives and the way the nuts are roasted to full flavor. It is best if you refrigerate the dough overnight, or prep the dough in the morning and bake in the afternoon.