Makes 20
Preparation time 10 minutes
Cooking time 15 minutes
50 g (2 oz) blanched hazelnuts
125 g (4 oz) unsalted butter, softened
50 g (2 oz) caster sugar
150 g (5 oz) plain flour
Grind the hazelnuts in a food processor or blender, or crush using a pestle and mortar, until fairly smooth but still retaining a little texture. Brown in a heavy-based frying pan over a low heat until evenly golden. Pour into a bowl and stir until cool.
Beat the butter and sugar together until the mixture is creamy. Add the flour and cooled nuts and mix well to form a soft dough.
Shape walnut-sized pieces of dough into balls, then pat into flat ovals. Place on a greased baking sheet and flatten slightly with a fork.
Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 12 minutes, until just golden. Cool on a wire rack. They will keep, in an airtight container in a cool place, for a few days.
For almond hearts, beat 250 g (8 oz) softened butter with 125 g (4 oz) sifted icing sugar and 1 egg yolk until pale and creamy. Add 125 g (4 oz) ground almonds and 375 g (12 oz) sifted plain flour and knead to a firm dough. Shape into a ball, wrap in clingfilm and refrigerate for 2 hours. Roll out to 5 mm (¼ inch) thick and use a heart-shaped cutter to make 40 hearts. Place on a baking sheet, brush with beaten yolk and top each heart with a blanched almond half. Bake at 200° (400°F), Gas Mark 6, for 10–12 minutes. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.