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1
Grind the hazelnuts and white chocolate in the food processor until the mixture has a mealy, pebbly texture: about 30 seconds.
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2
Using the whisk attachment on a KitchenAid, whip the egg yolks, sugar, and orange zest together at medium speed (speed 6) until the mixture is foamy and pale, about 5 minutes.
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3
Add the soft butter and continue to whisk until the butter is thoroughly incorporated.
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4
Change the attachment from the whisk to the paddle. Add the baking powder, flour, and salt, and mix until everything is incorporated and smooth.
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5
Add the hazelnut-and-white-chocolate mixture and combine on low speed until you have a cookie dough, about 20 seconds.
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6
Place the dough in an airtight container and refrigerate for at least 30 minutes, so that the dough can be easily worked with. The dough will hold in the fridge for up to 3 days.
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7
Preheat the oven to 325u00b0F.
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8
Line a baking sheet with parchment paper. Using a soup spoon, scoop the cookie dough into tablespoon-size dollops and place them in rows on the lined baking sheet with ample space between each dollop. (You'll get about 25 on a baking sheet.)
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9
Bake the cookies until they turn golden brown, about 10 to 15 minutes. These cookies are best straight out of the oven: serve them immediately if possible.
