1 3/4 cups (430 ml) unbleached all-purpose flour

1/2 cup (125 ml) blanched hazelnuts, toasted and chopped

Pinch of salt

3/4 cup (180 ml) unsalted butter, softened

1 1/2 cups (375 ml) icing sugar

1/2 teaspoon (2.5 ml) vanilla extract

With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.

In a bowl, combine the flour, nuts, and salt. Set aside.

In another bowl, cream the butter with 125 ml (1/2 cup) of the sugar and the vanilla with an electric mixer. With a wooden spoon, stir in the dry ingredients.

With a 15 ml (1 tablespoon) ice cream scoop or with your hands, shape the dough into small balls, slightly flattening the base.

Place on the baking sheet and bake for about 12 minutes or until the cookies begin to brown.

Right out of the oven, dredge the cookies, one at a time, in the remaining icing sugar. Shake to remove any excess and place on a cold baking sheet. Cool completely, then dredge again in the icing sugar and shake to remove excess.

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