Chef Vanessa Musi
120 gr grass fed butter, unsalted at room temp
90 gr cane sugar, powdered (buy cane sugar, process in a blender or Thermomix)
2 gr fine sea salt
40 gr hazelnuts (toast, peel, let cool)
50 gr eggs
5 gr vanilla
235 gr spelt flour such as Bobs Red Mill
Zest of 1 orange
METHOD: In a Thermomix or great quality food processor, process all dry ingredients until hazelnuts are finely ground.
Add butter, egg, vanilla, and zest process until a dough is formed. Don’t over work.
Wrap dough in plastic and chill for a few hours.
Roll out, shape, cut, and bake at 350 F until golden.