Hazelnut biscuits with apricot jam
1 ½ to 2 cups flour
80 g hazelnut powder
1 teaspoon baking powder
1 package of soft butter (125 g)
2-3 tablespoons milk
200 g sugar
1 dose of vanilla
2 pinches of grated tonka bean
½ teaspoon ground mahleb
Apricot jam (recipe)
In a bowl, whisk the soft butter and sugar. Add the egg and work the mixture until it is homogeneous. Pour a little milk without stopping to whip.
One by one, add the dry ingredients and flavors, starting with the hazelnut powder (home made from freshly roasted, peeled and ground hazelnuts). Gradually stir in the flour and baking powder (sifted together). Obtain a smooth and relatively soft pastry. Let stand 20 minutes (possibly in a refrigerator).
Roll out the dough on a sheet of parchment paper until 5-6 mm thick. Cut favorite shapes with cookie cutters, making also a small round hole on half the cookies. Transfer to a large baking pan covered with parchment paper.
Bake until golden brown at 175°C. Then let cool completely and paste the cookies in pairs (the ones with holes on top) with apricot jam (or other available). Store in a cookie jar.