# 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
# How to Make It:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving 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 mixing bowl, beat softened butter, honey, and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time to the creamed mixture, beating well after each addition. Stir in vanilla extract.
05 - Add half of the dry ingredients to the wet mixture and blend until just combined. Pour in milk, mix gently, then add remaining dry ingredients and mix until smooth without overmixing.
06 - Spread batter evenly in prepared pan. Sprinkle toasted chopped 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 to a wire rack. Drizzle with remaining honey while still warm.
09 - Once completely cooled, cut into 16 squares and serve.
