If you can't find blanched hazelnuts, simply toast and skin regular ones.
Recipe information
Total Time
50 minutes
Yield
Makes about 3 dozen cookies
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool.
Step 2
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.
Step 3
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.
Step 4
Bake, rotating sheets halfway through, until cookies are golden brown, 15–18 minutes. Transfer baking sheets to wire racks and let cookies cool completely.
Step 5
DO AHEAD: Cookies can be baked 5 days ahead. Store airtight at room temperature.
Nutrition Per Serving
Recipe notes
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