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Categories:Viewed: 35 - Published at: 2 years ago
Ingredients
- 1 cup blanched hazelnuts
- 1/2 cup unsalted, roasted almonds
- 1/2 cup (packed) light brown sugar
- 1 teaspoon kosher salt
- 1/2 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
Method
- Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool.
- Combine almonds, brown sugar, salt, and 1/2 cup hazelnuts in a food processor. Scrape in seeds from vanilla bean; reserve pod for another use. Pulse until finely ground, then pulse in flour just to combine. Add butter; process until dough just comes together.
- Roll dough into 1" balls and place on parchment-lined baking sheets, spacing 2" apart. Flatten cookies to a little less than 1/2" thick. Coarsely chop remaining 1/2 cup hazelnuts and press gently into cookies.
- Bake, rotating sheets halfway through, until cookies are golden brown, 15-18 minutes. Transfer baking sheets to wire racks and let cookies cool completely.
- DO AHEAD:
