Langhe cookies

by | Nov 28, 2015 | Cakes & Cookies, Pastry | 0 comments

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

Yield: 40 cookies

Ingredients

Dough

  • 14 tbs (200 gr.) soft unsalted butter, diced
  • 2/3 cup ( 80 gr.) icing sugar
  • 2 tbs (30 gr.) heavy cream
  • 2 cups (240 gr.) cake flour
  • 2 generous tbs (20 gr.) cocoa powder
  • a generous ½ cup (100 gr.) roasted chopped blanched hazelnuts
  • pinch of salt
  • seeds from ½ vanilla pod or vanilla extract

Instructions

    Line 2 baking trays with non-stick baking paper and set aside.
    In the bowl of a stand mixer, fitted with paddle attachment, beat butter with sugar, vanilla and salt.
    Add heavy cream in a thin steady stream and flour sifted with cocoa powder.
    Add chopped hazelnuts
    Shape the dough into a rectangle, wrap in clingfilm and refrigerate for 3 hours, at least.
    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.
    Arrange the cookies on the prepared trays and refrigerate for at least 3 hours.
    Heat fan oven to 325 F (170°) and bake for 15 minutes.
    Cool on a wire rack.

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