Ingredients

• 8oz (250g) butter temperature.
• 8oz (250g) sugar
• 8oz (250g) hazelnut flour
• 2oz (40g) cornstarch
• Stand mixer

Method

1. In the bowl of a stand mixer fitted with the silver attachment, mix the butter and sugar until light and fluffy.
2. This is not like making chewy cookies where you beat just enough to make a dough. 
3. The cream traps the air in the butter and sugar, which creates a lighter, fluffier filling. 
4. Slowly add the eggs in several additions, beating well after each.
5. Add the hazelnut flour and cornstarch, mixing well.
6. Serve with Avella Nieve cookies.