Russian Tea Cakes | RICARDO

Ingredients

• 1 3/4 cups (430 ml) unbleached all-purpose flour
• 1/2 cup (125 ml) blanched hazelnuts, toasted and chopped
• Pinch of salt
• 3/4 cup (180 ml) unsalted butter, softened
• 1 1/2 cups (375 ml) icing sugar
• 1/2 teaspoon (2.5 ml) vanilla extract