Recipe for Hazelnut Cookies with Gingerbread Spices and Dulce de Leche.

Whip the butter and sugar until creamy. Add the egg yolk and mix. Add the ground hazelnuts and mix. Add the flour, baking soda, and spice mix, and work the dough until smooth. Shape into a log, wrap, and refrigerate for 30 minutes.

Cut the sausage into slices and shape small balls of about 16g each, then place them on parchment paper.

Make a small well in the center using the handle of a wooden spoon or your finger. Fill with milk jam. Bake in a preheated oven at 180°C for 15 minutes. When they come out of the oven, the cookies are still soft; carefully remove them and let them cool on a rack.

To finish, note: My spice mix for gingerbread consists of green anise, cinnamon, nutmeg, and cloves. When it comes to making cookies with a dough that needs to be chilled, I always shape it into a log, then cut slices that will be formed into balls; it's easier!