GETTING READY:

1.Preheat oven to 350ºF (180ºC).

MAKING:

2.Toast the hazelnuts on a baking sheet in the oven for 5 minutes.

3.Grind the hazelnuts in a food processor coarsely.

4.Set aside about a 1/4 cup of the ground hazelnuts.

5.Grind the remaining nuts fine and add the oil, continue until the mixture turns into a hazelnut butter.

6.Mix the flour the baking soda and the salt.

7.In a stand mixer cream the butter and sugars together until light and fluffy.

8.Beat in the hazelnut butter, egg and vanilla; mix thoroughly.

9.Slowly spoon in the flour mixture while mixing.

10.Mix in the reserved hazelnuts.

11.Scoop the dough in small amounts and form into balls.

12.Arrange them 2 apart on baking sheets lined with parchment paper.

13.Flatten the balls with the tines of a fork.

14.Bake for 8-to-9 minutes or until the cookies are golden.

15.Cool on racks.

SERVING:

16.Serve and enjoy!

TIPS:

The cookies will keep for about a week in a sealed jar.