Nocciola Suprema Hazelnut Biscuits
Level: Easy
Preparation time: 30 minutes
Cooking time: 15 minutes
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
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