Hazelnut Pastry Dough

Directions

1. 1
   Toast and skin hazelnuts.
2. 2
   In a food processor pulse nuts with 1 teaspoon sugar until finely ground.
3. 3
   Add flour, baking powder, and a pinch salt, pulsing to combine.
4. 4
   Add remaining 1/3 cup sugar and pulse to combine.
5. 5
   Cut butter into small pieces and add to flour mixture, pulsing until mixture resembles coarse meal.
6. 6
   In a small bowl lightly beat together egg, Frangelico or hazelnut extract, and vanilla.
7. 7
   Add egg mixture to butter mixture, pulsing until mixture forms a dough.
8. 8
   Dough may be kept, wrapped in plastic wrap and chilled, up to 3 days.
9. 9
   Bring dough to room temperature before using.