# 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 - Set oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang for removal.
02 - Whisk together flour, ground toasted hazelnuts, baking powder, and sea salt in a medium bowl; set aside.
03 - In a large bowl, beat the softened butter, honey, and sugar until light and fluffy, about 2–3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Add half of the dry ingredients to wet mixture and mix until just combined. Pour in milk, stir gently, then fold in remaining dry ingredients until smooth; avoid overmixing.
06 - Evenly spread the batter into the prepared pan; scatter chopped toasted hazelnuts on top.
07 - Bake for 22–25 minutes until a toothpick inserted in the center is clean and top is golden brown.
08 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack. While warm, drizzle with remaining honey.
09 - Once fully cooled, cut into 16 squares and serve.
