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RECIPE: Biscotti alle Nocciole or Hazelnut cookies (with nougat spread)

The christmas is slowly approaching and I intensively started to think of all the stress and panic shortly before 24th Decembre. And because this year I want to be prepared , I started to collect my favourite recipes for christmas baking. Recipes for these hazelnut cookies come in many versions, also in italian. But I mostly liked the traditional version of this recipe with butter which I found  in my favourite cook magazine Billa - Frisch Gekocht. So I decided to give it a try and I must tell you, better hazelnut cookies don't exist. The procedure is very easy to follow and the result is just amazing! Let's prepare them!

Recipe - Tip for Christmas: Hazelnut cookies with Nutella
Haselnusskekse - Hazelnut cookies with nougat spread

 

 

 

 

 

 

Prep time: 20 min

Baking time: 20+20 min

Chilling time: 1hr

Cookies: about 40



Ingredients:

 

 

1 Vanilla pod

190g soft butter (they use peanut oil in italian version instead) 

100g granulated sugar

1 pinch of salt

1 egg

250g wheat flour

120g ground hazelnuts

100g nougat cream (or you can also use any other cream you would use for cookies or cake)

40 pcs hazelnuts kernels

Procedure:

Slice the vanilla pod, scrape out the pith. Mix the vanilla pulp, butter, sugar, salt and egg until creamy with a hand mixer.

Mix flour with ground hazelnuts and stir quickly under the butter mixture. Halve the dough, form each into a ball, wrap in cling film and refrigerate for 1 hour.

Preheat the oven to 180C degrees. Take the first half of the dough out of the fridge and make hazelnut sized balls. Place on a baking tray covered with baking paper and slightly press each ball.

Bake in the oven for 13-15 minutes until golden brown.

In the meantime, form small balls from the second piece of dough and place on a second baking sheet lined with baking paper. Press flat and place a hazelnut kernel in the center of each ball. Bake in the oven for 13-15 minutes until golden brown. Allow biscuits to cool down.

In the meantime fill nougat cream in a pastry bag and refrigerate for 1 hour in the refrigerator ( I skipped this step and went directly onto buiscuits filling).

Put a little amount of nougat cream on a biscuit without hazelnut and add a second biscuit with hazelnut kernel.

 

STORAGE

Keep the biscuits in a cookie tin in a fridge for a week at the most.

 

Enjoy!



For the original recipe which was posted on www.frischgekocht.billa.at, please click here

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