Easter cookies with chocolate nests

Crush the hazelnuts and set aside.

Smooth out the butter with the salt, raw and white sugar and vanilla.

Incorporate the egg, add the flour and baking soda and give a few pulses; add the chocolate and hazelnuts and finish mixing by hand.

Shape the dough into a 12-inch cylinder and refrigerate (or scoop the cookies instead).

Once chilled, divide the log into 12 cookies. Keep refrigerated or freeze for later.

Melt the chocolate, fill a cone two-thirds full, seal it and cut a small tip. Pipe lines of thin chocolate strips on a frozen tray.

As soon as it begins to set, trim the edges and form three nests; keep frozen until ready to use. Repeat until done.

Bake at 350F (180C) for about 15 minutes, flattening the cookies a little halfway through; tartlet rings optional.

Cool completely, then top with the chocolate nests, jam and Easter eggs.