The recipe calls for only six ingredients: brown sugar, salt, flour,
butter, vanilla extract, and nuts—either a combination of almonds and
hazelnuts, or any kind of nut that happens to be hanging out
in your pantry! Walnuts? Sure! Pecans? Why not? Peanuts? Yep! In a food
processor, grind the sugar, salt, and some of the nuts to a fine powder, add
the flour, throw in the butter, and you’ve just made the fastest cookie dough
ever. Before baking, sprinkle each cookie with a few chopped nuts to add crunch
and texture. Fifteen minutes later, you’ve got yourself a plate of warm cookies
and kitchen that smells like heaven.
Ingredients:
- cup blanched hazelnuts
- ½ cup unsalted, roasted almonds
- ½ cup (packed) light brown sugar
- 1 teaspoon kosher salt
- ½ vanilla bean, split lengthwise, or 1
teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- 1 cup (2
sticks) chilled unsalted butter, cut into pieces
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool.
Combine almonds, brown sugar, salt, and ½ 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 ½” thick. Coarsely chop remaining ½ 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.
Source: yahoo.com