Hazelnut Cookies

Pour boiling water over the hazelnuts, let sit briefly, drain and rub off the skins. Set the nuts aside.

Preheat the oven to 170 °C fan (conventional oven: 190 °C) and line a baking sheet with parchment paper.

Beat the soft butter with 120 g sugar and vanilla sugar until creamy, then beat in the egg.

Mix the flour, salt and baking powder and fold them quickly into the butter-egg mixture until a uniform dough forms.

Spoon the dough onto the prepared sheet by teaspoons, leaving some space between each, and distribute the hazelnuts on top.

Beat the remaining sugar with the egg white until stiff and gently brush the mounds of dough with it.

Bake the cookies for about 8 minutes, then remove them from the sheet and let them cool on a rack.