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The hazelnut biscuits are amazing! Crunchy on the outside and soft on the inside, they are the best delicacies in the world
The hazelnut biscuits are outstanding! These are extremely delicious shortcrust pastry sweets thanks to a trick explained in the recipe below. Ready in a few minutes, nobody can resist the temptation to bite at least one as soon as they see them. Therefore, these are small “pearls” of pure pleasure that everyone agrees on: young and old.
Simple and genuine, they are perfect to start the day with an extra charge of energy or as a tasty snack for the children.
Hazelnut biscuits here’s how they are made
THE Hazelnut biscuits They are fabulous! Made with few ingredients, and all very cheap, they are those sweets that no one can say no to.
Of great scenic effect in their simplicity, you will finish eating them only when they are finishedand you will also lick your mustache!
Made in: few minutes
Cooking: oven, 180° for 12-13 minutes
- Instruments
- a bowl
- a spoon
- greaseproof paper
- a dripping pan
- Ingredients
- 130 g of hazelnut flour
- 10 tablespoons of cake flour
- 48 g of yellow yolks
- 36 g of egg white
- 250 g of chopped hazelnuts
- a pinch of salt
- 130 g of cane sugar
- a teaspoon of vanilla extract
- 165 g of butter
- a few flakes of white chocolate
Hazelnut biscuits, procedure
Allow the butter to acclimate and whip it with the sugar and vanilla. Add the egg yolk and the egg white to the fragrant foamy mixture one at a time. Finally, add the mixed flours and then the salt. Give the homogeneous mixture the shape of a loaf that you will leave to rest in the fridge for 1 hour, wrapped in transparent film.
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Once the necessary time has elapsed, create a sausage of the mixture with a diameter of 6 cm which you will roll in the chopped hazelnuts mixed with the chocolate flakes before letting it harden in the freezer for 20 minutes. After the necessary time, cut the cylinder of dough into 1 cm thick slices which you will place, at the right distance from each other, on a baking tray lined with parchment paper. Cook at 180° for 12-13 minutes.
