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# Preparing the dough Melt the butter in a pan and heat it until it starts to browns. Let cool. Mix the remaining ingredients in a bowl and add the cooled down, still fluid butter. Form a roll with a diameter of about 1 1/2 in (3.75 cm) and wrap in cling film. Rest in the fridge for 4 hours. You can also leave it in the fridge overnight. # Baking and decorating the cookies Cut the roll of dough in slices with a thickness of about 3/8 in (1 cm). Lay on a baking tray lined with parchment paper. Slightly whisk the egg white and stroke it on the cookies. Top with chopped hazelnuts and press them in gently. Bake for about 12 minutes. The cookies are done when the edges start to brown.
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