Ingredients for 4 servings
All-purpose flour 200 g
Hazelnut flour 100 g
Butter 150 g
Brown sugar 90 g
Egg yolk 1
Milk chocolate for glazing
Maldon salt

Method
Cream the softened butter with the brown sugar, then add the egg yolk. Gradually mix in the flours until the dough is smooth and even. Let it rest in the fridge for 20 minutes.
After resting, roll out the dough to about 0.5 mm thickness and cut into donut shapes using two round cutters. Bake in a preheated oven at 180°C (356°F) for 15 minutes, then lower the temperature to 170°C (338°F) and bake for another 7–8 minutes.
Melt the chocolate in the microwave or in a bain-marie, and glaze the cookies. Wait a few minutes, then sprinkle Maldon salt on top.