HAZELNUT BISCUITS SCOIATTOLO ROSSO HAZELNUTS
Hazelnut bisquits with piedmont hazelnuts
Ingredients for 4 people
250 g of butter (it must be excellent, I use the slightly salted Danish one)
200 g sugar 1 small sachet vanilla sugar
250 g Piedmont pgi hazelnut flour
250 g flour 2 teaspoons of baking powder
40 g of bitter cocoa 2 teaspoons ground cinnamon Approximately
50 g of whole hazelnuts and an egg white for decoration
Method to prepare hazelnut bisquits
In a bowl mix the butter sugar and vanilla sugar for a long time with a wooden spoon. Add the hazelnuts flour and the sifted flour together with the yeast, cocoa and cinnamon.
Knead quickly with your hands until you obtain a smooth and homogeneous dough. Form rolls with a diameter of 2 cm and a length of 25 cm and put them in the fridge for half an hour.
Cut the rolls into 1cm thick slices, cut them into balls and then flatten them a little on the shelf. Beat the egg white in a cup, dip in the whole hazelnuts and place one on each biscuit, pressing a little. Cover a baking tray with baking paper, place the biscuits a little apart and bake in a preheated oven at 180° for about 15 minutes.
There is also a delicious variant: instead of placing the hazelnut, form a small “depression” in the middle of the biscuit. After cooking them in the oven, let the biscuits cool, heat some dark chocolate in a bain-marie and pour it into the depressions.
Let cool well.
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