Ingredients:

  • 1.5 cups (150g) blanched hazelnuts, toasted and finely ground
  • 0.5 cup (115g) unsalted butter, softened
  • 0.33 cup (65g) coconut sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 0.75 cup (95g) all-purpose flour
  • 0.5 tsp (3g) baking soda
  • 0.25 tsp (1.5g) fine sea salt
  • 2 tbsp (15g) powdered sugar
  • 1 tbsp (15ml) melted butter

Instructions:

  1. Preheat oven to 350°F (175°C). Pulse toasted hazelnuts in a food processor until they reach a fine, sandy consistency.
  2. In a large bowl, beat the softened butter and coconut sugar until the mixture is light and pale. Add the egg and vanilla extract, beating on medium speed until smooth.
  3. Sift together the flour, baking soda, and salt. Stir the dry mixture and the ground hazelnuts into the wet ingredients using a spatula until just combined.
  4. Roll the dough into 1-inch balls and place them on a parchment-lined sheet, leaving 2 inches of space between each. Bake for 10–12 minutes until edges are pale mahogany-gold.
  5. While still warm, lightly brush the tops with melted butter and dust with powdered sugar.