Toast the hazelnuts to golden brown and cool them. Remove the skin and grind the nuts. (Skip this step if using store-bought ground hazelnuts.)
Cream the butter and sugar for 5 minutes until soft.
Add the flour sieved with the salt and beat for a minute.
Combine the ground hazelnuts and beat for another minute.
Remove from the stand mixer and knead lightly.
Refrigerate the dough (after sealing the container with clingfilm) for 30 minutes.
Roll out the dough on a floured surface to ⅛" thick and cut them into desired shapes.
Place the cookies on a lined baking tray and bake for 8 minutes. Remove the cookies from the oven even if they are not golden brown in color. Leaving the cookies to bake for longer will make them taste bitter.
Cool the cookies on a wire rack and then sandwich with orange blossom honey.
Notes
Notes:
Toasting the freshly shelled hazelnuts gives a rich taste. However, you could use the store-bought ground hazelnuts.
Butter can be substituted with margarine. If you cannot find hazelnuts, use almonds with the skin, walnuts or pecans.
Wildflower honey or even Greek honey can be used for sandwiching.