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1
Preheat the oven to 120 degrees Celsius.
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2
Place the hazelnuts on a baking tray and toast them until golden. Once cooled, pulse in a food processor until finely ground.
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3
In a bowl, beat the butter and sugar together until mixed.
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4
Add the ground hazelnuts, salt, coffee, and seeds scraped from the vanilla bean to the bowl. Mix well.
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5
Add in the sifted flour and mix until the mixture starts to pull away from the walls of the bowl.
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6
Refrigerate the dough for 30 minutes.
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7
Preheat the oven to 190 C. (or 170 C. if using a convection oven).
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8
Set the dough on a lightly floured work surface and roll it out, but not too thin.
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9
Using a cookie cutter or glass, cut out the cookies and transfer them onto a baking tray lined with parchment paper. Leave room between the cookies, as they will expand while baking.
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10
Bake for 13 to 15 minutes then transfer the whole paper to a baking rack to cool.
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11
When the cookies are cool, you can optionally glaze them with some chocolate. Just put the chocolate chunks in a microwave-safe bowl and microwave in 1-minute increments until melted.
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12
Transfer the chocolate into a plastic bag and barely cut off the tip. Squeeze the chocolate back and forth across the cookies.
