If you love hazelnuts, you could not appreciate these cookies.
Easy to make, delicious and simply elegant.
Perfect breakfast cookie or to serve as a little dessert alongside a cup of coffee.
Recipe by Luca Montersino..

Langhe cookies

fettine langarole

Langhe cookies - 40 cookies
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  1. 14 tbs (200 gr.) soft unsalted butter, diced
  2. 2/3 cup ( 80 gr.) icing sugar
  3. 2 tbs (30 gr.) heavy cream
  4. 2 cups (240 gr.) cake flour
  5. 2 generous tbs (20 gr.) cocoa powder
  6. a generous ½ cup (100 gr.) roasted chopped blanched hazelnuts
  7. pinch of salt
  8. seeds from ½ vanilla pod or vanilla extract
  1. Line 2 baking trays with non-stick baking paper and set aside.
  2. In the bowl of a stand mixer, fitted with paddle attachment, beat butter with sugar, vanilla and salt.
  3. Add heavy cream in a thin steady stream and flour sifted with cocoa powder.
  4. Add chopped hazelnuts
  5. Shape the dough into a rectangle, wrap in clingfilm and refrigerate for 3 hours, at least.
  6. With a rolling pin, roll the dough 1/6 inch (5 mm.) thick and with a square cookie cutter, 1.5 in. per side (4 cm.) cut cookies until no dough remains.
  7. Arrange the cookies on the prepared trays and refrigerate for at least 3 hours.
  8. Heat fan oven to 325 F (170°) and bake for 15 minutes.
  9. Cool on a wire rack.
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