Kendra Vizcaino

Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. This recipe is loosely adapted from an old Martha Stewart recipe. If you can't find blanched hazelnuts, toast the hazelnuts on a baking sheet in the middle of a 350°F oven for 10 to 15 minutes or just until the skins start to blister, then wrap them in a kitchen towel, and let steam for 1 minute. Rub the nuts in the towel to loosen and remove the skins.