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Ancient recipes are known to be the best, so don’t miss Grandma’s rough biscuits with cocoa and hazelnuts, the perfect ancient recipe to be soaked in milk.
Combined with a glass of hot milk, grandma’s rough biscuits with cocoa and hazelnuts are a “vintage” dessert appreciated in every family. An ancient recipe perfect for dunking, with a nostalgic look, they are a very soft delight, rich in taste and nourishment; their texture is perfect for dunking in milk and filling with peanut butter or chocolate spreads. This traditional recipe holds great value in the hearts of many, especially for the generation of adults who tried it as children.
Widespread throughout Italy, grandmother’s rough biscuits with cocoa and hazelnuts were prepared in every home with the same ingredients: flour, eggs, sugar, butter, cocoa and hazelnuts; there are different interpretations of the recipe, some of which also include lemon zest or raisins. Just like a limited recipe, a few ingredients are responsible for building a unique taste. Extremely crunchy on the outside, Grandma’s rough biscuits with cocoa and hazelnuts are very soft on the inside and this is their main secret. Biscuits like grandma’s don’t exist, they are capable of preserving their aroma even for days, in addition to their fabulous consistency.
Once ready, Grandma’s rough biscuits with cocoa and hazelnuts are ideal not only for breakfast in the morning, but also for any time of day.
To be enjoyed cold or hot in milk, they are perfect for dunking and are appreciated by young and old. So, don’t hesitate to bake these authentic cookies and share memories with your family. Tie up your apron and let’s get started right away.
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Preparation time: 20 minutes
Cooking time: 15-20 minutes
Ingredients
250 g of soft wheat flour
70 g of sugar
70 g of butter
1 medium egg
20 g of cocoa powder
30 g of chopped hazelnuts
1 teaspoon baking powder
A pinch of salt
Preparation of Grandma’s rough biscuits with cocoa and hazelnuts
Preheat the oven to 200 degrees then prepare a baking tray by lightly buttering it with butter and sifting the flour with the cocoa and baking powder. In a large bowl, mix together the butter softened at room temperature, the sugar, the egg and a pinch of salt with a wooden spoon.
Add the chopped hazelnuts to the mixture and mix thoroughly. Combine the flour with the sifted cocoa and baking powder, mixing carefully. Transfer the dough to the baking sheet, forming small mounds with a kitchen spoon and pressing them lightly with your fingertips. Bake the biscuits and bake at 200 degrees for 12-15 minutes.
As soon as they are ready, take the biscuits out of the oven and leave them to cool on a wire rack. Once cooled down, the Cocoa and Hazelnut Biscotti Grezzi della Nonna are ready to be served. They can be stored in a tightly closed container at room temperature for a few days.
