|Butter||3 Ounce, softened|
|Sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1 Cup (16 tbs) (plus 2 tablespoon)|
|Hazelnuts||3⁄4 Cup (12 tbs), finely chopped (toasted)|
|Egg||1 Large, beaten|
Beat the butter and sugar in a large bowl until creamy.
Stir in the flour, then the nuts and mix well.
Stir in 1 tablespoon of the beaten egg and knead lightly until the dough holds together.
Heat the oven to 350 degrees.
Lightly butter 2 cookie sheets.
Set the dough on a lightly floured work surface and roll it out to a thickness of about 1/4 inch.
Stamp out the dough, using a 2-to-3-inch crescent cookie cutter.
Put the cookies on the baking sheets and brush with the remaining egg.
Bake for about 8 minutes, until the edges are lightly browned.
Transfer the cookies to wire racks to cool.
Repeat the procedure with the remaining dough.