Based on granny Madeleine’s recipe
250 g flour
150 g soft butter
130 g brown sugar
½ teaspoon of cinnamon
½ teaspoon of baking soda
2 pinches of salt
Whole hazelnuts for decoration
In a bowl, combine the flour, baking soda, cinnamon and salt. Separately, work the butter and brown sugar until creamy. Gradually stir in the flour and the lightly beaten egg. Shape a ball of dough and put it in the refrigerator for 24 hours (you can skip this).
Preheat the oven to 200°C. Roll out the dough into a 2-3 mm thick sheet (if it is very hard to work, let it rest a little at room temperature) and stamp out round cookies using a cookie cutter.
Press down a whole hazelnut in the center of each cookie. Then transfer the cookies to a baking dish lined with parchment paper. Bake for 15-20 minutes (my mini oven takes about 40 minutes to do it).
Store in a metal box.