• Preheat the oven to 170°C.

Preparing the roasted hazelnuts

• Place 80g whole hazelnuts on a baking tray and toast in the oven for around 10 mins until the skins begin to peel off. Remove to a bowl and leave to cool.

Preparing the base dough

• In a large mixing bowl or the bowl of a stand mixer, thoroughly blend the cubed soft butter, sugar and vanilla extract until smooth. Add the egg yolks and whole egg one at a time, mixing between each addition until completely incorporated.

Preparing the pistachio moons

• In a second bowl, weigh out 1/3 of the basic preparation (about 290 g) and add the flour, almond powder, chopped pistachios and lemon zest, mixing well between each addition.
• Take 10/12 g of the mixture and shape small crescent moons by hand until you have used up all the dough.
• Arrange them evenly on an oiled or greaseproof tray, spacing them slightly apart.
• Bake for 13 to 15 minutes until the biscuits are lightly browned.
• When the moons are still warm, roll them in icing sugar to coat them completely and leave to cool on a wire rack.

Preparing the noisettines

• In the second bowl, weigh out 1/3 of the basic preparation (around 290 g) and add the flour, hazelnut powder, sugar and orange zest, mixing well between each addition.
• Scoop out 10/12 g of the mixture and shape into small balls until you have used up all the dough. Place them evenly on an oiled or greaseproof tray, spacing them slightly apart. Add a whole hazelnut to each ball, pressing it in slightly to create the shape of a small turban.
• Bake for 13 to 15 minutes until the biscuits are golden brown and the whole hazelnuts are lightly toasted.
• Remove from the oven and leave to cool on a wire rack.

Making cocoa Christmas baubles

• Finely chop the reserved roasted hazelnuts.
• In the second bowl, weigh out 1/3 of the basic preparation (around 290 g) and add the flour, chopped toasted hazelnuts, cocoa, cinnamon powder and orange zest, mixing well between each addition.
• Scoop out 10/12 g of the mixture and shape into small balls until you have used up all the dough. Arrange them evenly on an oiled or greaseproof tray, spacing them slightly apart.
• Bake for 13 to 15 minutes until the biscuits are golden brown.
• When the biscuits are still warm, roll them in icing sugar to coat them completely and leave to cool on a wire rack. You can also opt for a less sweet version by letting the balls cool completely before dusting them lightly with icing sugar.