# What You'll Need:
→ 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
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for removal.
02 - In a medium bowl, whisk together flour, ground hazelnuts, baking powder, and salt. Set aside.
03 - Using a mixer, cream softened butter, honey, and sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Add half the dry mixture to wet ingredients, mix until just combined. Pour in milk and gently mix, then fold in remaining dry ingredients until smooth; avoid overmixing.
06 - Spread batter evenly in prepared pan. Sprinkle chopped toasted hazelnuts over the top.
07 - Bake for 22 to 25 minutes until a toothpick inserted in the center comes out clean and the surface is golden.
08 - Allow to cool in the pan for 10 minutes, then transfer onto a wire rack. Drizzle with remaining honey while slightly warm.
09 - Once fully cooled, cut into 16 squares and serve.
