# What You Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup finely ground hazelnuts (lightly toasted)
03 - 1 tsp baking powder
04 - 1/4 tsp 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 tsp pure vanilla extract
→ Topping
11 - 1/4 cup chopped hazelnuts, toasted
12 - 2 tbsp honey (for drizzling)
# How To Make:
01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing an overhang for easy removal.
02 - Whisk together flour, ground hazelnuts, baking powder, and sea salt in a medium bowl. Set aside.
03 - In a large bowl, beat softened butter, honey, and sugar until light and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Add half of the dry ingredients to the wet mixture and combine gently. Pour in milk and stir. Add remaining dry ingredients and mix until smooth, avoiding overmixing.
06 - Spread batter evenly in prepared pan. Sprinkle chopped toasted hazelnuts over the surface.
07 - Bake for 22–25 minutes 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 transfer to a wire rack. While warm, drizzle with remaining honey.
09 - Once fully cooled, cut into 16 squares and serve.
