Place the hazelnuts on a tray and put them in the freezer for 10 minutes. After this time, put them in the mixer and chop finely.

Sift the flour and baking powder and add them to the hazelnuts. Mix the egg with the sugar with a spatula. Flavor with the grated lemon zest and add the yogurt.

Incorporate the flours a little at a time.

Transfer the mixture onto a floured surface, work it lightly and form a loaf.

Wrap with plastic wrap and place in the fridge for at least an hour.

Preheat the oven to 170 ° C. in fan mode. T

ake the dough out of the refrigerator, roll it out on a floured surface with a thickness of 5 / 6mm. Cut out the biscuits with a pastry ring and arrange them on a baking sheet lined with parchment paper.

Bake the biscuits in the preheated oven at 170 ° for 15/18 minutes or until they are slightly golden on the surface. Remove the cookies from the oven and let them cool.

Meanwhile, place some water in a fairly narrow pan over the heat. Pour the Nutella into a small bowl that you place on the pan, making sure it does not touch the water. Still stirring, let the cream soften.

When the biscuits have cooled, spread the cream with a spoon (or dip them directly), sprinkle with chopped hazelnuts and let them cool. Nutella Hazelnut Cookies