Nutty Crunch Cookies

• 1 cup blanched hazelnuts
• 1/2 cup unsalted, roasted almonds
• 1/2 cup (packed) light brown sugar
• 1 teaspoon kosher salt
• 1/2 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup (2 sticks) chilled unsalted butter, cut into pieces

1. Preheat oven to 350u0b0F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool.
2. Combine almonds, brown sugar, salt, and 1/2 cup hazelnuts in a food processor. Scrape in seeds from vanilla bean; reserve pod for another use. Pulse until finely ground, then pulse in flour just to combine. Add butter; process until dough just comes together.
3. Roll dough into 1" balls and place on parchment-lined baking sheets, spacing 2" apart. Flatten cookies to a little less than 1/2" thick. Coarsely chop remaining 1/2 cup hazelnuts and press gently into cookies.
4. Bake, rotating sheets halfway through, until cookies are golden brown, 15-18 minutes. Transfer baking sheets to wire racks and let cookies cool completely.
5. DO AHEAD:

blanched hazelnuts, almonds, light brown sugar, kosher salt, vanilla bean, flour, butter

Taken from www.epicurious.com/recipes/food/views/nutty-crunch-cookies-51223830 (may not work)