We love these simple, subtle drop cookies plain, but if you want to dress them up, dip the bottoms of the cooled cookies in melted bittersweet chocolate.
Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen.
Place hazelnuts on a shallow baking pan. Bake in a 350° oven for 5 to 10 minutes, shaking the pan once or twice. Cool. To remove the papery skins from the hazelnuts, rub the nuts with a clean dish towel. Place nuts in a blender or food processor. Blend or process until nuts are ground, using a quick start-and-stop motion to help prevent over processing the nuts.