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Hazelnut shortbread

Simple and fragrant biscuits for breakfast

by Ada Parisi
5 min read
Frollini alle nocciole

Come preparare in casa i frollini alla nocciola

Have you ever tried Hazelnut biscuits for breakfast, with a nice cup of warm milk? Or simply with a coffee as a mid-morning hunger buster. I biscotti alle nocciole sono deliziosi, with that intense aroma of hazelnuts and rich, buttery flavor. The recipe for hazelnut shortbread is really very simple: What is important is that the raw material is of high quality, such as butter and hazelnuts: I use the Hazelnut Tonda Gentile delle Langhe Igp. A 100% Italian hazelnut and perfect for desserts: Indeed, If you want I'll leave you 13 SWEET RECIPES WITH HAZELNUTS all to try.

L’impasto dei frollini alla nocciola è davvero facile sia da preparare sia da gestire, but However, I recommend that you let it rest in the fridge until it takes on a firm consistency. This way you can work the biscuits without fear of the butter melting. The extra note in these hazelnut biscuits is salt, present both inside the dough and on the surface together with the sugar, that makes them crispy.

Now that the cold weather has arrived and you can turn on the oven, I started to prepare again biscuits for breakfast and especially for my granddaughter, who loves dried fruit very much. That's why I often make these hazelnut shortbread for her. But also the SOFT PISTACHIO FROSTED BISCUITS or the VEGAN PISTACHIO COOKIES. Oppure i GRANCEREALS, the ALMOND AND HAZELNUT BISCUITS or the CHOCOLATE GRANCEREALS. Is, Obviously, from good siciliana, She loves the ALMOND PASTE both classic and PISTACHIO. And now I wish you good day!

Frollini alle nocciole


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


200 grams of double-zero flour

100 grams of toasted hazelnuts or hazelnut flour

100 grams of powdered sugar

a whole egg

130 grams of soft butter

Bourbon vanilla extract

a pinch of salt for the dough

2 tablespoons of granulated sugar and a generous pinch of salt to decorate the biscuits


Hazelnut biscuits are very easy to make: if you use whole hazelnuts, you have to toast them lightly in a pan and, Once cold, blend them until they are reduced to flour. If you use hazelnut flour, this step will not be necessary. Place the flour in a bowl or on the work surface, the hazelnut flour, powdered sugar and salt. Add the soft butter and work with your fingertips until large crumbs form. At this point, Add the lightly beaten whole egg and mix until you get a smooth dough.

Now you have to make a choice: The dough should rest for about 2 hours in the refrigerator, in order to firm up. Then you can wrap the hazelnut shortcrust pastry in plastic wrap and put it in the refrigerator and then, once firm, Roll out the dough with a rolling pin and cut out the biscuits with a cutter. Or, You can form an elongated sausage of about 4 centimeters in diameter with the dough, wrap it in plastic wrap and, once firmed, Cut it into slices about a centimeter thick.

When you have formed the biscuits, Place them on a baking sheet covered with a sheet of parchment paper and leave them in the refrigerator for another 10 minutes. Preheat the oven to 180 degrees static. Mix two tablespoons of granulated sugar with a generous pinch of salt and dip each biscuit in this mixture, both on the edges and on the surface.

Bake in a preheated oven for 20 minutes or until golden brown. Allow the hazelnut biscuits to cool completely before enjoying. Bon appétit!


Hazelnut biscuits can be stored for a long time in a hermetically sealed box or jar and kept in a cool, dry place.

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