1 1/4 cup sugar
7/8 cup butter
2 1/3 cup ground hazelnuts (filberts)
2 cups all purpose flour
In a mixing bowl, cream together butter and sugar. Add the egg. Then add the ground hazelnuts and the flour. Knead it into a compact dough, then let it cool in the fridge for 1-2 hours. If the dough isn't cold enough when you cut out the cookies, they end up melting in the oven. So make sure that the dough is nice and cold before you start rolling it out on your counter. I even put them on a cookie sheet and put them back in the fridge before baking.
Roll out dough to 1/2 cm thick. Cut bite-size round shapes with a cookie cutter and place on a parchment or silicone lined cookie sheet. Bake them for 15 minutes at 350 degrees F. They should be dark brown. The darker they are, the stronger the nutty flavor, but there's a fine line between dark and burned. Let them cool off on a cooling rack.