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Add a photoSimple biscuits with a Piedmontese excellence: hazelnuts
Ingredientes
- 200 g shelled hazelnuts
- 250 g all purpose flour
- 80 g sugar
- 50 g unsalted butter
- an egg
- a tsp baking powder
Direcciones
- Chop finely the hazelnuts (but not like an hazelnut flour) and leave them aside. Now separate the egg white from the yolk and beat the egg white until stiff; leave it aside.
- In a bowl mix butter (at room temperature) and sugar; then add the yolk and, finally, carefully incorporate the egg white.
- Now add the flour, 150 g of hazelnuts (we'll use the rest as a garnish) and a tsp of baking powder. Mix well and then strain the mixture over the pastry board, knead briefly (if it's too hard, add some milk; if too soft, add some flour): you'll get a mixture similar to pastafrolla (so very easy to crumble).
- Now wrap the ball of dough in cellophane and place it in the fridge for about 30 minutes.
- After 30 minutes, take the dough out of the fridge and, in the meantime, heat the oven to 356°F (180°C).
- Now roll the dough out to 5mm thick and cut into desired shapes using cookie cutters (I used a liqueur glass, because I wanted small, round cookies).
- Place the cookies on a baking tin lined with parchment paper and sprinkle them with chopped hazelnuts (50 g should be more than enough). Bake the cookies for 12 to 15 minutes, or until golden brown (be careful not to burn the hazelnuts, which is not so difficult).
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 4 servings | |
| Calories 555 | |
| Calories from Fat 221 | 40% |
| Total Fat 25.82g | 32% |
| Saturated Fat 7.89g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 333mg | 14% |
| Potassium 241mg | 7% |
| Total Carbs 71.62g | 19% |
| Dietary Fiber 3.9g | 13% |
| Sugars 21.24g | 14% |
| Protein 11.38g | 18% |
