INSTRUCTIONS
For hazelnut cookies:

1. Add butter, sugar and salt to a large bowl or bowl of a stand mixer. Beat at medium speed until pale and fluffy, about 3 minutes. Add yolk, then beat to combine. Stir in flour by hand with a spatula until combined. Scoop dough by 1 tbsp, then roll each portion into a ball. Place on a large plate or baking sheet. Cover and refrigerate until firm, about 30 minutes or up to 2 days.
2. Meanwhile, preheat oven to 350°F. Line two baking sheets with parchment. Add egg white to a small bowl, then beat with a fork. Set aside. Place hazelnuts in a wide bowl.
3. Dip each dough ball in egg white, then hazelnuts. Repeat with half of the dough balls, egg white and hazelnuts to fill one baking sheet.
4. Bake for 8 minutes. Carefully remove from oven, then make a “thumbprint” in center of each cookie with end of a wooden spoon. Return to oven and bake until cookies are set, hazelnuts are toasted and bottoms are golden, approximately 8 to 10 minutes more.
5. While the first sheet of cookies bakes, roll remaining dough balls in egg white and hazelnut, then arrange on second baking sheet. Repeat baking with second sheet.
6. Transfer baked cookies to a rack to cool completely, about 20 minutes.

For cranberry-clementine compote:

1. While cookies bake and cool, zest, then juice clementines. Measure 6 tbsp juice.
2. Add cranberries, sugar, clementine zest and measured clementine juice to a medium pot. Bring to a boil over high heat. Once boiling, reduce to medium and crush cranberries against side of pot with spoon. Cook, stirring often, until compote thickens and most of the juice is absorbed, about 6 to 10 minutes. Compote will continue to thicken as it cools.
3. Transfer to a wide bowl to cool to room temperature. If making ahead, cover and refrigerate until ready to use.

To assemble:

1. Just before serving, fill each cookie with about 1 tsp filling. Serve immediately or cover and store at room temperature up to 3 days.