Ingredients

• 3 70 gram packets hazelnuts
• 1 cup icing sugar
• 2 eggs
• 250 grams butter
• 2½ cups flour
• 1½ tsp baking powder
• 2 tsp cinnamon
• about 1 cup extra icing sugar for dusting

Method

1. Heat the butter in a saucepan and cook over a moderate heat until the butter has turned nut brown. Transfer too a heat proof bowl to arrest the cooking and allow to cool. Refrigerate for 2-3 hours until the butter has become firm again, and can be beaten with sugar.
2. Toast the hazelnuts in a 180ºC oven for 10 minutes until just beginning to brown. Allow to cool, then rub together with your hands to remove the skins. Process in a food processor until the nuts are finely chopped. Set aside.
3. Beat the butter and icing sugar together until light and fluffy. Add the eggs and beat well.
4. Sift the flour and baking powder into the creamed mixture and fold in with the ground hazelnuts.
5. Turn out on a lightly floured board and knead together. Divide in half for easy handling and wrap both halves in plastic wrap and refrigerate overnight (or for up to three days) before cooking.
6. Remove the dough from the fridge half an hour before rolling out. Roll out on the lightly floured board to about 3-4mm thick. Cut into shapes and place on a baking paper lined tray.
7. Bake at 160ºC for 10-12 minutes or until the biscuits are firm and begin to brown lightly. Cool on a cake rack and dust liberally with icing sugar to serve.

Cooks Tips

To make holes in the biscuits to hang from the tree, use the end of a child’s paint brush or something similar and pierce through the uncooked dough before baking. The holes will close up a little during cooking so make sure you make them large enough to take your ribbon or string.