Hazelnut Mounds

Split the vanilla pod lengthwise and scrape out the seeds with the back of a knife.

Place butter, sugar, egg and vanilla seeds in a bowl and beat until fluffy, until the sugar has mostly dissolved.

Add the kirsch (cherry brandy) to the butter mixture and briefly mix in.

In a separate bowl, mix the flour and ground hazelnuts well.

Stir half of the flour-nut mixture into the batter with the mixer, then quickly work in the rest with a wooden spoon.

Form the dough into rolls about 3 cm thick.

Cover the dough rolls and chill in the refrigerator for about 60 minutes.

Preheat the oven to 180 °C (top/bottom heat) and line one or two baking sheets with parchment paper.

Cut slices about 1 cm thick from the rolls, shape them into balls and place them on the sheets with some space between.

Press a whole hazelnut gently into the center of each ball.

Bake on the middle rack for 12–15 minutes until the mounds are lightly golden.

Let the hazelnut mounds rest briefly on the sheet, then transfer them to a wire rack to cool completely.

Dust with powdered sugar if desired.