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Biscuits with almonds and hazelnuts

by Ada Parisi
11437 views 5 min read

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 “slices of the Langhe”. 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.

 

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8 comments

Elisa October 26, 2014 - 21:58

Hi Ada, Yesterday I made these cookies for the birthday of a friend who is your alter ego ( Sicily to Rome dated a sardo, great Cook and big tasty!) and they have come good but too flaky. I guess I was wrong some passage!:/I'm no good with sweets!! It will be a naïve question but I have a doubt: for cream we mean the cream or fresh cream?!

Reply
Sicilians creative in the kitchen October 26, 2014 - 22:47

Hello Elisa! Best wishes to my counterpart! How fresh is the liquid cream in the fridge. His contribution in fat sustains the consistency of cookie that stays but’ crumbly. Keep me posted! ADA

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Albertina 19 December 2013 - 00:36

Hi great interest to me and I would like to try them…then I'll tell you but are without eggs?
thanks and see you soon!!!

Reply
Sicilians creative in the kitchen 19 December 2013 - 09:53

Hi Albertina, Welcome! Yes, are no eggs: as a binder there are cream and butter. The key thing is to cool the dough before cutting it into slices or copparlo to get the cookies, because given the amount of butter is very flaky. But precisely because this is yummy. Let me know. ADA

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Albertina December 26, 2013 - 17:47

ciaoooo say are spectacular is an understatement!!!! they ended up in a moment and I have to redo them xkè continue to request them. Thanks for the recipe and happy b-day!!!

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Sicilians creative in the kitchen December 26, 2013 - 17:52

Oh what a joy!!!! I've turned down three days ago and here are over now! Thank you and happy holidays, happy new year!!!! ADA

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Simona December 16, 2013 - 12:24

Yummy Ada!!!! I love nuts, especially almonds!!!:) a big kiss and good week!!

Reply
Sicilians creative in the kitchen December 16, 2013 - 13:33

To tell me about it…. a hug, ADA

Reply

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