These shortbreads smell like Christmas- but they’re great all year round. Makes around 40 cookies.
Roast hazelnuts in the oven, at 350°F, for around 5 minutes.
Let cool a few minutes, then peel the hazelnuts with your hands or by rubbing them together in a dishrag.
Place hazelnuts and sugar in a food processor. Grind into a powder.
Add flour, salt, and spices and pulse to mix well.
Add butter and orange zest and stir blend until it forms into a dough.
Separate dough in half. Form into 2 cylinders around 1 ½ inches in diameter. Wrap cylinders in a parchment paper or plastic wrap and refrigerate for 1 hour.
Heat oven to 350 °F. Line 2 baking trays with parchment paper.
Remove dough from fridge and slice cookies ¼ inch thick. Lay cookies on the tray and decorate with hazelnuts if desired.
Bake for 8-10 minutes.