Heat the oven to 400ºF.

In a large mixing bowl, cream the butter, sugar and salt until light and fluffy. Beat in the egg. Stir in the espresso. Stir in the flour and hazelnut meal until combined into a thick dough.

Use a rubber spatula to pack the dough into a cookie press. Press dough onto an ungreased baking sheet, leaving about 1 inch between cookies.

Bake for 8-10 minutes, or until golden brown around the edges. Remove from the cookie sheet and let cool on a baking rack. Repeat with remaining dough, allowing the cookie sheet to cool between batches.