Ingredients (24 shortbreads)
1/4 tsp. Rosemary (fresh, finely chopped)
Cream the softened butter, salt, pepper and rosemary with a mixer or wooden spoon until well combined.
In a bowl, mix the flour and the Parmigiano Reggiano. Add to the butter mixture and combine until smooth. Do not over mix.
Add the hazelnuts and mix until just incorporated.
Form the dough into a long roll, about 1½ inches in diameter, roll in plastic wrap and refrigerate 4 hours, or preferably overnight
Preheat the oven to 350° F. Line a baking sheet with parchment paper.
Cut the shortbread dough in ¼-inch slices. Place the slices on the baking sheet.
Bake in the preheated oven until barely golden with crisp edges. Cool and serve.