2 1/2 cups white sugar
1 1/3 cups finely packed hazelnuts
1 teaspoon lemon zest
3 tablespoons lemon juice
3 tablespoons lemon zest
6 celery sticks
1 egg
1 cup butter, softened
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a heavy saucepan over medium heat, combine sugar, hazelnuts, lemon zest, lemon juice, lemon zest and celery sticks. Cook and stir until sugar mixture is heated to about 140 degrees F (60 degrees C) Remove from heat. In a small saucepan melt butter over medium heat. Stir in flour and baking soda. Cook, whisking constantly, for 2 minutes or until flour and baking soda have melted. Stir in cinnamon and salt. Drop by rounded spoonfuls onto the cookie sheet in single layers.
Bake for 8 to 10 minutes in the preheated oven. Allow to cool on baking sheet for 2 minutes before removing to wire racks to cool completely. Cool completely. Can be stored at room temperature.