Cinnamon Cookies | Fragrant and Crispy Hazelnut Cookies

In a large bowl, knead a smooth dough from the butter, ground hazelnuts, all-purpose flour, powdered sugar, and vanilla pudding powder. Wrap the prepared dough in cling film and refrigerate for at least 40 minutes.

After resting, preheat the oven to 175–180 °C. Prepare a baking tray and line it with baking paper.

Remove the dough from the refrigerator and form it into balls weighing approximately 27–30 grams each (about 12 pieces in total). Flatten the balls with your palms into discs about 6–7 cm in diameter and place them on the prepared baking tray.