8 oz. butter
1/4 c. sugar
1 1/4 c. flour
4 oz. ground hazelnuts
2 oz. whole roasted hazelnuts

Have butter at room temperature. Cream butter with sugar until just combined, stir in sifted flours and ground hazelnuts. Mix lightly to just combine ingredients. Spread dough evenly into well greased 12 x 10 inch Swiss roll tin. Mark into small squares with a sharp knife, place a whole hazelnut in center of each square.

Bake in a moderately slow oven for 30 to 40 minutes or until light golden brown and firm to touch. Cut cookies into squares again while hot, stand 10 minutes. Lift biscuits onto wire rack to cool.