• BEFORE YOU START BAKING: Crack the eggs, separate the whites from the yolks. Grind the nuts (if you haven't already bought the ready-made nut flour).

Cookie dough:

• Put the flour in a bowl, add the butter, egg yolks, and sugar. Work into a smooth dough. Do not knead it for a long time so that the baked cookies are not hard.
• Wrap the dough in plastic wrap and put it in the fridge to rest for at least an hour.

Meringue topping:

• Bring about 2 inches of water to a boil in a large pot. Place a smaller pot into the larger one, so the bottom doesn't touch the water. Let it steam, and then turn the heat down to low.
• Add the egg whites to the top pot and whip with an electric mixer. Slowly at first, then faster and faster. Gradually add the sugar. Whip for about 5 to 10 minutes until the snow is nice, smooth, shiny, and perfectly stiff.
• Put the ground nuts into the egg white masse and mix by hand.

Finishing:

• Take the cookie dough out of the refrigerator and let it sit on a kitchen worktop for ten minutes. Now roll out the dough on a floured work surface to about ⅛ inch (3 to 4 mm) thick – not too thin.
• Using a cookie cutter, cut out discs from the dough with a diameter of about 1.½ inches (3.5 cm). Use a flat knife to transfer the cookies to a baking sheet lined with baking paper.
• Place nut meringue in a decorating bag and pipe a nut cap on each cookie. Arrange a hazelnut in the center.
• Bake the cookies in a preheated oven at 340 °F (170 °C) for 15 minutes.