biscotti nocciola suprema
Biscuits and Single Portion Desserts

Cookies with Cremadelizia Nocciola Suprema (hazelnut spread)

Ingredients

  • 385 g Italian “00” flour
  • 230 g butter
  • 45 g almond flour
  • 2 g salt
  • 140 g sieved icing sugar
  • 85 g eggs

Preparation

  • In the bowl of a planetary mixer equipped with a flat beater, mix the flour with the cold butter cut into small pieces until a sandy mixture is obtained.
  • Add the almond flour, salt, sugar and mix, stir in the eggs and knead at minimum speed until the ingredients are well blended.
  • Roll out the dough into a rectangular shape using cling film or baking paper and leave to rest in the fridge overnight.
  • Shape the dough into round disks (half with a whole in the middle) and bake at 170 °C for about 29 minutes. Allow to cool, fill with Cremadelizia Nocciola Suprema Babbi and join the two parts.

Ingredients

  • 385 g Italian “00” flour
  • 230 g butter
  • 45 g almond flour
  • 2 g salt
  • 140 g sieved icing sugar
  • 85 g eggs
Print the recipe