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4 December 20184 December 20180 1
by in Cookies and biscuits, Sweetstags: , ,

Since I moved to another continent, doing long-term projects is completely useless and rather difficult. And for “long term” I mean even simply a month. Too many uncontrollable variables. But if it can seem stressful to see the things that we thought to do often fade before your eyes, on the other hand at some point you realize that you have taken a little taste, that you are almost there to peek at what will happen instead of that that you have planned. But when I need certainties I throw myself on the kitchen! For example, the biscuits with hazelnuts that I show you today can always be perfect and inviting …

Ricchi di nocciole avvolte in una pasta frolla friabile e fragrante, golosi e poi si mantengono a lungo perfetti! Il che li rende un ideale regalino homemade per le Feste in arrivo. Sono anche comodissimi: i rotoli di impasto pronto si possono conservare un paio di giorni in frigo oppure congelati, ed essere cotti al bisogno. Io ad esempio preparo l’impasto alla sera e lo faccio riposare in frigo tutta la notte e al mattino, mentre si scalda l’acqua per il tè, li taglio a fette e inforno. In dieci minuti sono pronti ad accompagnare la mia colazione.

Io ho usato le nocciole non spellate, ma voi potete usare anche quelle tostate o magari altra frutta secca. Saranno ottimi in ogni caso!

Hazelnut cookies

Ingredients for about 40 pieces:
  • 375 g all-purpose flour
  • 125 g corn starch
  • 250 g sugar
  • 1 pinch of salt
  • 2 eggs
  • 250 g butter, cold
  • 8 g baking powder
  • 200 g hazelnuts
Sift in a bowl the flour with the starch. Make a well and put in sugar, salt and eggs. Mix the ingredients with a fork, incorporating part of the flour, until it forms a thick dough, then add the diced cold butter and, finally, the sifted yeast and incorporate the remaining flour. Knead everything quickly, until it forms a smooth dough. Add the coarsely chopped hazelnuts. Divide the dough into 3 parts, form with each a roll about 30 cm long and place in the refrigerator for at least an hour, wrapped in the film. Cut into slices about 5 mm thick, arrange the slices on the baking tray lined with parchment paper and bake at 180 ° C for 10-12 minutes or until golden, in the upper part. They keep a long if closed in a tin box.

 

 

 

 

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