• 2 oz unsalted butter, room temp
• 2 oz sugar
• 1 egg, room temp
• 1/2 tsp vanilla
• 4 oz flour
• 1 oz cocoa powder
• 1/2 tsp. baking powder
• 2 oz ground hazelnuts

1. Cream butter & sugar til light.
2. Beat in egg and vanilla.
3. Sift dry ingredients 2-3 times.
4. Stir dry ingredient mixture & ground nuts into butter mixture.
5. Wrap & chill dough til firm.
6. Roll dough 1/8 thick.
7. Cut w/ small round fluted cutters.
8. Line small tartlette pans w/ dough rounds.
9. Bake at 350 apx. 15 minutes.

(Recipe from Peter Kump's / Nick Malgieri)