Biscuits and Single Portion Desserts

Nocciola Suprema Hazelnut Biscuits

Ingredients

  • 250 g Italian “00” flour
  • 50 g hazelnut flour (can be replaced with normal flour)
  • 100 g sugar
  • 150 g butter at room temperature
  • 1 egg
  • 1 pinch of salt
  • 1 pinch baking powder
  • Cremadelizia Nocciola Suprema Babbi to taste

Preparation

  • Cream the butter with the sugar, then add the egg and whisk.
  • Add the flours, baking powder and salt and mix well.
  • Knead until you have a dough, then wrap it in cling film and leave to rest in the fridge for at least 40 minutes.
  • Knead the dough, roll out half the dough and cut out 6 cm diameter disks; line the previously buttered muffin moulds and press down the sides to create the edges; punch holes in the bottom and place some dried beans on top.
  • Bake at 180 degrees for 15 minutes. Knead the remaining dough into discs of about 4 cm in diameter and bake at 180 degrees for 15 minutes (you can also bake them together with the previous ones).
  • Let the biscuits cool down, then fill them with Cremadelizia Nocciola Suprema Babbi

Ingredients

  • 250 g Italian “00” flour
  • 50 g hazelnut flour (can be replaced with normal flour)
  • 100 g sugar
  • 150 g butter at room temperature
  • 1 egg
  • 1 pinch of salt
  • 1 pinch baking powder
  • Cremadelizia Nocciola Suprema Babbi to taste
Print the recipe