# What You Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup finely ground toasted hazelnuts
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 toasted chopped hazelnuts
12 - 2 tablespoons honey for drizzling
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang.
02 - In a medium bowl, whisk together flour, ground hazelnuts, baking powder, and salt. Set aside.
03 - In a large bowl, beat softened butter, honey, and sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time to the butter mixture, mixing well after each addition, then stir in vanilla extract.
05 - Add half the dry ingredients to the wet mixture and blend until just combined. Pour in milk, mix gently, then add remaining dry ingredients and stir until smooth without overmixing.
06 - Pour batter into prepared pan and sprinkle toasted chopped hazelnuts evenly over the surface.
07 - Bake for 22 to 25 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
08 - Let cool in pan for 10 minutes, then lift out using parchment overhang and transfer to wire rack. Drizzle remaining honey while warm.
09 - Allow to cool completely before cutting into 16 squares and serving.
