If you like Almonds and hazelnuts, the recipe for these cookies (Langarole slices) It is definitely for you. Is’ one of the best I've ever eaten. The recipe is Montersino, but I have also added the chopped hazelnuts inside: are buttery, crispy, crumbly… resemble more like a muffin than a cookie. In Piedmont they are also called "langarole slices". I suggest you prepare them between cookies that you want to try for Christmas: serve it to friends with coffee after a meal and make a great impression when you say you have them get you. Or, Since I'm so good, keep them all for you …
Ingredients for about 40 cookies:
- 200 grams soft butter
- 80 grams of powdered sugar
- 35 milliliters of liquid cream
- 240 grams of flour 00
- 60 grams of toasted almonds, sliced
- 40 grams of ground roasted hazelnuts
- a tablespoon of vanilla extract
- a pinch of salt
In a bowl beat with an electric mixer the butter with the icing sugar, salt and vanilla, until the mixture is soft and fluffy. Add the cream and then, floor plan, sifted flour. When the mixture is smooth, combine the almonds and toasted hazelnuts. Line a small baking sheet or a steel framework with the wax paper and pour in the mixture to obtain a rectangle where you can slice some slices of about 6 cm thick for 4 and half a centimeter.
You can also spread the mixture on a baking tray to a height of half a centimeter and draw then cropping cookies with a knife or cookie cutters. Cool the dough in the refrigerator for at least 2 hours, until firm.
Preheat the oven at 180 degrees. Cut the dough into slices or cut out the cookies with a pastry rings, set them on a baking sheet lined with parchment paper and bake for 15 minutes.