# What You'll 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 chopped toasted hazelnuts
12 - 2 tablespoons honey for drizzling
# How To Make It:
01 - Preheat the 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 salt in a medium bowl. Set aside.
03 - Using an electric mixer or whisk, cream the softened butter, honey, and sugar until light and fluffy, about 2 to 3 minutes.
04 - Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
05 - Add half of the dry ingredients to the wet mixture and mix gently until just combined. Pour in the milk and stir gently, then add the remaining dry ingredients. Mix until smooth without overmixing.
06 - Spread the batter evenly into the prepared pan. Sprinkle the chopped toasted hazelnuts evenly over the top.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
08 - Allow to cool in the pan for 10 minutes. Lift out using the parchment overhang and transfer to a wire rack. Drizzle with the remaining honey while still slightly warm.
09 - Once completely cooled, cut into 16 squares and serve.
