115 g hazelnuts, toasted and skinnes
115 g butter
50 g soft light brown sugar
25 g icing sugar
1 egg yolk
175 g flour
lemon curd
icing sugar, for dredging

Directions:

1. Grind the nuts to a fine powder.

2. Beat the butter until soft, then add the sugars a little at a time and beat until very soft, pale and fluffy. Add the egg yolk and 1 ml (15 tbs) water. Gradually work in the flour and nuts until the mixture forms a pliable dough. Knead well. Wrap and chill for 15-20 minutes.

3. Roll out the dough until about 1/8 inch think. Stamp out rounds using a 5cm plain cutter. Prick lightly with a fork and place on greased baking trays. Bake at 180C / 350F for 7-10 minutes until golden brown.

4. Cool slightly before transferring to a wire rack to cool. Serve plain, or sandwich with lemon curd. Dredge with icing sugar.