Atonnets aux Noisettes
1 egg, beaten
1/2 cup plus 4 teaspoons granulated sugar
1 cup all-purpose flour
1/2 cup butter
Zest of 1/2 lemon
2 cups ground hazelnuts
Cream butter and sugar well.
Add the beaten egg and beat well.
Add the lemon zest and ground hazelnuts. Mix well.
Add the flour and mix well. Let the dough rest 1 hour in refrigerator.
On a lightly floured surface, roll out the dough to about 5 mm of thickness. Cut into about 50 pieces (squares, rectangles, sticks, etc.).
Place on a greased sheet and bake at 400 degrees F for 6 to 8 minutes.