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1
Preheat the oven to 350F.
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2
Place the hazelnuts on a baking sheet and roast for about 15 minutes.
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3
Remove from the oven and lower the oven temperature to 325F.
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4
While the hazelnuts are still hot, rub them in a dish towel to remove most of their skin (some skin will remain).
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5
Cool completely.
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6
Place the hazelnuts and the remaining ingredients in a food processor and pulse until the mixture almost forms into a ball.
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7
Transfer the dough to a work surface and work it to a smooth ball.
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8
Place level teaspoonfuls of dough between the palms of your hands and roll into smooth balls.
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9
Place the balls on 2 ungreased baking sheets with a little space between them.
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10
Refrigerate for 10 minutes.
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11
Remove the baking sheets from the refrigerator, place in the oven, and bake one at a time for about 15 minutes, or until the bottoms are golden.
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12
Remove from the oven, place the baking sheet on a wire rack, and let cool briefly (otherwise the cookies will crack), then place the cookies on a wire rack to cool completely.
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13
To freeze the cookies, place them side by side in a foil pan lined with wax paper, cover with foil, and place in a zip-top bag.
