Hazelnut Lemon Curd Thumbprints

INGREDIENTS

2 cups

raw hazelnuts (toasted and skinned)

3 cups

all purpose flour

1/4 tsp

kosher salt

1 1/2 cups

3 cubes unsalted butter, room temperature

1 cup

granulated sugar

large egg yolks

1 tbsp

vanilla extract

10 1/2 oz

jar lemon curd (can use preserves as well)

Powdered Sugar (for dusting)