Simple and good, the cocoa and hazelnut cookies are a classic of Italian pastry: buttery at the right point, I mean with a taste of cocoa and hazelnut and dried fruit much. Inside, hazelnut flour and flour multigrain, but if you prefer you can safely use a very normal flour 00. To me the combination of hazelnut flour and cocoa love it. But you can also vary taste using almond and almond flour, or nut flour and walnuts. A light dose of yeast, It makes sure that the biscuits surface breaks slightly in cooking. It's not a flaw, rather it is the merit of these cookies will be mild and crumbly.
A foresight: Once baked, you do not touch the cocoa and hazelnut biscuits until they are completely cold, because otherwise they will crumble with ease. With each passing day, these cookies lose crispness and become softer: different. But equally good and perfect to be soaked in milk for breakfast.
As for some years now it has spread the habit to prepare and give for Christmas biscuits, as is the tradition has always been in the Nordic countries, these are a great choice because they are easy to make and delicious. But I suggest you take a look at all my COOKIE RECIPES to find one that's right for your gifts. Have a good day!
60 grams of hazelnut flour
100 flour 00, a full multigrain
40 grams of cocoa powder
100 grams of butter
100 grams caster sugar
5 grams of baking powder
50 grams of whole hazelnuts or hazelnut grains
a pinch of salt
an egg yolk
The recipe of cocoa and hazelnut biscuits is simple. Put in a bowl the flour, the yeast, the hazelnut flour, cocoa powder and sugar. Tritare grossolanamente le nocciole e aggiungerle all'impasto. Add the diced butter, salt and egg yolk. Lavorare l'impasto dapprima con la punta delle dita, until obtaining a dough large crumbs, then with his palm and with more force, until obtaining a homogeneous mixture.
Give the panetto the shape of a sausage about 4 centimeters in diameter (like a chocolate salami) and wrap the dough thus formed in clingfilm. Conservare l'impasto per biscotti in frigorifero per almeno 6 ore, so that you rassodi.
After the interval of rest, togliere l'impasto per il biscotti cacao e nocciole dal frigorifero, remove the film for foods and cut the dough into thick washers one centimeter.
Arrange the biscuits cocoa and hazelnuts on a baking sheet lined with parchment paper, ben distanziati tra loro e riporre nuovamente i biscotti in frigorifero per un'ora.
Preheat the oven to 170 degrees static and bake the biscuits for 15 minutes or until slightly split to the surface. Remove from the oven and let the cookies cool completely before tasting. Bon appétit!
You can add the mixture of chocolate biscuits and hazelnut other nuts such as almonds, pistachios, nuts or peanuts. If you want to vary taste, you can replace the hazelnut flour with the same amount of almond flour, pistachios or walnuts.