Hazelnut Espresso Cookies

Directions

1. 1
   Preheat oven to 375F, with racks in upper and lower thirds.
2. 2
   Whisk together flour, baking soda, and salt.
3. 3
   With an electric mixer on medium-high speed, cream butter and both sugars until light and fluffy.
4. 4
   Beat in eggs, one at a time, mixing until each is incorporated and scraping down sides of bowl as needed.
5. 5
   Beat in espresso powder.
6. 6
   Reduce speed to low.
7. 7
   Add flour mixture, and beat until incorporated.
8. 8
   With a wooden spoon, stir in hazelnuts.
9. 9
   Drop heaping tablespoons of dough 1 1/2 inches apart onto baking sheets.
10. 10
    Bake, rotating sheets from front to back and top to bottom halfway through, until golden, about 12 minutes.
11. 11
    Cool on sheets 2 minutes; transfer to a wire rack to cool completely.
12. 12
    Cookies can be stored up to 3 days in airtight containers.
13. 13
    Preheat oven to 250F.
14. 14
    Place raw (shelled) hazelnuts in a single layer on a rimmed baking sheet; bake until skins crack, about 20 minutes.
15. 15
    Immediately transfer nuts to a clean kitchen towel and roll up.
16. 16
    Let steam 5 minutes.
17. 17
    Rub the nuts with the towel until most skins have come off (its okay if some remain).