# Ingredient List:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup finely ground hazelnuts, lightly toasted
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup mild honey
07 - 1/3 cup granulated sugar
08 - 2 large eggs, room temperature
09 - 1/3 cup whole milk
10 - 1 teaspoon pure vanilla extract
→ Topping
11 - 1/4 cup chopped hazelnuts, toasted
12 - 2 tablespoons honey for drizzling
# How-To Steps:
01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together the flour, ground hazelnuts, baking powder, and sea salt. Set aside.
03 - In a large bowl, use an electric mixer or whisk to cream the softened butter, honey, and sugar until light and fluffy, about 2 to 3 minutes.
04 - Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract.
05 - Add half of the dry ingredients to the wet ingredients and mix until just combined. Pour in the milk and mix gently, then add the remaining dry ingredients. Stir until smooth, avoiding overmixing.
06 - Spread the batter evenly into the prepared pan. Sprinkle with the toasted chopped hazelnuts.
07 - Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
08 - Let cool in the pan for 10 minutes, then lift out using the parchment paper overhang and transfer to a wire rack. While still slightly warm, drizzle the surface with the remaining honey.
09 - Once fully cooled, cut into 16 squares and serve.
