Preheat oven to 350 degrees. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Add flour, hazelnut meal, and 1/2 teaspoon salt; beat until dough forms.
Roll dough into twenty-five 1-inch balls, and transfer to baking sheets. Press balls with a fork to flatten. Bake until edges are golden, 12 to 15 minutes. Let cool on sheets set on wire racks.
Cookie dough can be refrigerated for up to 1 day or frozen for up to 3 months. Thaw before using.
Save to your Collections
Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.
Review this Recipe
Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!