Canestrelli with roasted hazelnuts 150 g

Soak the butter at room temperature. Chop the hazelnuts and mix them with the flour and caster sugar. Make a well in the flour, incorporate the hazelnuts and sugar, add the egg yolks and vanillin.
Place the flaked butter on the edge of the well and start kneading. The dough must remain firm but soft so that a little more flour can be added during kneading.

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