Nocciollette – Hazelnut Cookies


75 g (3 oz) hazelnuts
125 g (4,5 oz) butter
40 g (1 ½ oz) icing sugar
1 ½ tablespoons honey
125 g (4,5 oz) plain flour
icing sugar for dusting

Spread the nuts on a baking sheet and place under a preheated moderate grill until the skins split, shaking frequently. Turn into a rough towel and rub off the loose skins. Grind coarsely.

Cream the butter, sugar and honey together until fluffy. Add the flour and nuts and mix to a dough.

With lightly floured hands, shape teaspoonfuls of the mixture into ovals and place about 5 cm (2 inches) apart on lightly oiled baking sheets.

Bake in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for about 15 minutes, until firm. Cool slightly, then roll in icing sugar. Transfer to a wire rack and leave until cold. Store in an airtight tin.

Makes about 24

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