Blend the butter and sugar in a food processor until smooth. Add the flour, hazelnut meal and orange rind and blend for 30 seconds. Using a spatula scrape the sides and base of the bowl. Blend again for another 30 seconds or until the mixture just forms a dough when pressed together between fingers. Using hands bring mixture together into a ball.

Shape the dough into a disc, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 180°C (conventional). Line two baking trays with baking paper.

Roll the dough out between two sheets of baking paper until 8mm thick. Cut out shapes using a 5cm star shape cookie cutter and transfer to lined trays. Shape the remaining dough into a ball and roll out again, repeating process until all the dough is used. Place a halved hazelnut in the centre of each star. Place trays in refrigerator for 20 minutes.

Bake for 10-12 minutes until lightly golden around the edges. Dust with icing sugar while hot. Cool on the trays. Can be stored in an airtight container for up to a week.