Cinnamon Cookies

Instructions

• 1
  Take a large bowl, put butter, ground hazelnuts, plain flour, white sugar, and vanilla pudding into it, and knead a smooth dough. Then wrap the resulting dough in cling film, place it in the refrigerator, and let it rest for at least 40 minutes.
• 2
  After the dough has rested, preheat the oven to 175⁠–⁠180 °C, prepare a baking sheet measuring 30 cm × 40 cm, and line it with baking paper.
• 3
  Take the rested dough out of the refrigerator and form balls weighing 27⁠–⁠30 g (you should get approximately 12 balls). Once you have processed all the dough, flatten the resulting balls with your palm into discs about 6⁠–⁠7 cm in diameter and arrange them on the lined baking sheet.
• 4
  Now prepare 2 smaller bowls: Crack an egg into one bowl and whisk it with a fork. In the second bowl, mix cinnamon with cane sugar. Then brush all the discs on the baking sheet with the whisked egg and sprinkle them with the cinnamon and cane sugar mixture.
• 5
  Place the baking sheet into the preheated oven and bake for 15⁠–⁠17 minutes at 175⁠–⁠180 °C.
• 6
  Remove the finished cookies from the oven and let them cool on the baking sheet for at least 30 minutes. After this time, you can serve them.