Directions

• Preheat oven to 350°. Line baking sheets with parchment paper or a silicone baking mat.
• Stir together flour, hazelnut flour, cocoa powder, cinnamon, salt, and chili powder and set aside.
• In a larger bowl or the bowl of a stand mixer, beat butter until light and fluffy. Add powdered sugar and vanilla and beat for 1-2 minutes on medium speed. Add dry ingredients and mix on low speed until incorporated. Stir in nuts.
• Using small dough scoop, scoop and roll into 1-inch diameter balls. Arrange on prepared baking sheet, leaving 1-2 inches of space between cookies. The do not spread much.
• Bake for 18-20 minutes, rotating sheets top to bottom and front to back part way through baking. Tops of some may crack, but they may be perfectly baked with no cracking as well.
• Let cookies cool to room temperature. Roll them in a mixture of two parts powdered sugar and one part cocoa powder if desired.