Step 1

Ground hazelnuts - Preheat the oven to 350°F/180°C/Gas Mark Place the blanched hazelnuts on a baking tray and toast them for 10 to 15 minutes. Cool completely, then grind them in a food processor to a powder consistency. (Do not grind them to a paste) Pro tip - I like to toast and grind them ahead of time. Ground hazelnuts will keep in the fridge for up to 6 months.

Step 2

Dry ingredients - In a medium bowl, combine flour, baking powder, and salt. Set aside

Step 3

Wet ingredients - In a bowl of a stand mixer with the paddle attachment on medium speed cream the butter and sugars until light and fluffy. Followed by the egg and vanilla extract. Pro tip - the mixture will become pale in color and the sugar will almost melt in the butter.

Step 4

Combine -Add the ground hazelnuts and flour mixture - combine well.

Step 5

Chill - Cover the bowl and chill in the fridge for 10 minutes while you preheat the oven.Pro tip - this dough will keep in the fridge for up to 4 days. You can even freeze it for up to a month.

Step 6

Oven - Preheat the oven at 375°F / 190°C/ Gas Mark 5Pro tip - make sure the oven is well preheated otherwise the cookies will spread during baking.

Step 7

Shape - take about 2 tablespoons amount of chilled dough and roll them into balls and place them on a baking tray lined with parchment paper.

Step 8

Bake - Bake in the preheated oven for 10 to 12 minutes until lightly golden.Pro tip - the larger the cookies the longer they take. Mine took almost about 11 minutes.

Step 9

Cool - Cool on the cookie sheet for 5 minutes then transfer to a cooling rack to cool completely. Pro tip - These cookies can be stored at room temperature for up to 10 days or in the freezer for up to a month.