Crispy Cinnamon Cookies with Hazelnuts | Simple Recipe

In a large bowl, knead butter, ground hazelnuts, flour, powdered sugar, and vanilla pudding powder into a smooth dough. Wrap the dough in cling film and let it rest in the refrigerator for at least 40 minutes.

Preheat the oven to 175–180 °C. Line a baking sheet with baking paper.

Remove the dough from the refrigerator and form small balls (approx. 27–30 g each). This should yield about 12 balls. Flatten the balls with the palm of your hand (approx. 6–7 cm diameter) and place them on the baking sheet.