55 mins, plus chilling time
These simple icebox cookies add a dignified air to the end of a meal with their rich hazelnut and sweet anise flavors. Plus, the dough will last up to a month in the freezer, so you can keep it on hand for whenever you get the hankering for a treat.
Game plan: Hazelnuts are typically sold with a thin, dark skin attached. You can easily rub the skin off with a clean kitchen towel after toasting the nuts. Don’t worry if there are a few bits left—they’ll add color and flavor.
If you froze the cookie dough, allow it to sit at room temperature for about 40 minutes before cutting and baking.
2 sticks (8 ounces) cold unsalted butter, cut into pieces
Combine hazelnuts and sugar in the bowl of a food processor. Pulse about 10 times until nuts are finely ground; then add flour, salt, and anise seed and pulse to combine.
Add butter and pulse until dough just comes together, about 1 minute. Divide dough in half and roll each half into a 1-1/2-inch-wide log. Wrap each log in plastic wrap and chill at least 1 hour or keep in the freezer for up to 1 month.
If baking right away, heat the oven to 350°F and arange a rack in the middle. Once the dough has chilled, slice 1 log into 1/4-inch-thick rounds and place rounds about 1/2 inch apart on a baking sheet.
Bake for 12 to 15 minutes until the bottom edges become pale and golden. Repeat with the other log. Cool cookies for about 5 minutes on the baking sheet, then transfer to a rack to cool completely.