2/3 c. Hazelnuts
3/4 c. Unsalted Butter, softened
1/3 c. Granulated Sugar
1 Egg Yolk
1/4 tsp. Almond Extract
1/4 tsp. Salt
1 3/4 c. Flour

Powdered Sugar, for coating

Spread hazelnuts on a cookie sheet and bake 6 minutes at 325°F.
Let cool.
Place hazelnuts in a terry cloth towel and roll around until outer skin is removed from hazelnuts.
Place hazelnuts in a food processor and process until finely ground.
In mixing bowl cream butter and sugar until light and fluffy.
Beat in egg yolk, extract and salt.
Mix in ground hazelnut mixture.
Stir in flour a little at a time until well combined, dough will be stiff.
Shape into 1″ balls.
Place on parchment lined cookie sheets.
Bake 15-17 minutes.
While still warm roll in powdered sugar.
Let cool completely.
Roll again in powdered sugar.