Give your cookie scooper a break this morning and grab your rolling pin- these delicate, melt in your mouth cookies are as flexible with their flavors as all the others. You can sub out the almond flour for ground up pistachios, add a touch of orange zest, bits of currants even!
Handful Pieces of dark or milk chocolate
Place the hazelnuts and powdered sugar in the food processor and pulse until fine. Add the chocolate and pulse until these are thin shards.
In the bowl of a stand or hand held mixer, cream the butter on its own until broken up and without chunks. Add powdered sugar mixture and mix until smooth.
Add the egg and salt and mix until just combined. Add the flour and mix until it just comes together in a ball.
Roll between two sheets of parchment paper until quite thin. Place this on a cookie sheet and into the freezer for 15-20 minutes (or several weeks if you're planning ahead).
Peel off the top parchment paper and cut out your cookies. Place these on a parchment-paper lined cookie sheet and bake at 350 F until the side begin to brown.
These are delicate and flavorful enough to stand on their own, but sandwiched together with a little caramel or jam? Sinful!