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Cream the butter and sugar till light and fluffy.
Add the egg yolk followed by the flour and
hazelnuts to form a soft dough.
Refrigerate the dough for about an hour before
forming into walnut sized balls. Place on two
large baking trays and flatten slightly with the
back of a fork. Bake till just golden.
For hazelnut and chocolate chip biscuits use 4oz
hazelnuts and about 4oz dark chopped chocolate.
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