Coffee and Hazelnut Cookies Draft

How I make it

1. In a food processor with the steel blade, pulse the flour, ground hazelnuts, butter, sugar and salt until crumbly.

2. Add the egg, yolk and espresso and process just until clumps of dough form.

3. Roll into small balls and space them on a baking sheet lined with parchment paper.

4. Chill the cookies in the freezer for 15 minutes before baking.

5. Bake in an oven preheated to 340°F (170°C) for 10-14 minutes, until the bottoms are fully golden.

6. Let the cookies cool for 10 minutes out of the oven.

7. Put the powdered sugar in a small bowl. Roll the cookies in it while still warm, then let them cool completely at room temperature.

What I've learned

• I roll them in the powdered sugar while they're still warm, so it sticks and forms a pretty white coat.
• The unbaked cookies keep in the freezer for up to two weeks, and I bake just as many as I want each time.
• They keep in an airtight box for up to a week, though mine are gone long before that.
• You can swap the hazelnuts for any nut you like: walnuts, almonds, pecans, even cashews.
• When I have no espresso, I dissolve 1 tsp instant coffee (granules are best) in 2 tbsp boiling water and use that.
• You can skip rolling them and just dust with a little powdered sugar before serving.