Fettine Langarole - no eggs cocoa and hazelnut biscuits
This recipe comes from Luca Montersino's book Golosi di salute, a collection of healthy desserts and snacks; Luca's recipes are always successful and I particularly like the ones that reinterpret traditional patisserie from Piemonte.
Ingredients:
400g butter
160g icing sugar
65g double cream
40g dark cocoa
480 all purpose flour
200 g toasted hazelnuts (http://www.bbc.co.uk/food/techniques/de-skinning_hazelnuts)
1g salt
1 tsp vanilla paste
Work the butter with the icing sugar, vanilla paste and salt; once amalgamated add the cream and work it through. Then add flour and cocoa and form a soft dough. Eventually add the hazelnuts.
Line a rectangular tin with cling film and gently press the dough into it, in order to form a cuboid of dough. Cover it with cling film and put it in the fridge for a couple of hours, until it is quite solid.
Remove the dough from the tin, remove the cling film and then cut the cuboid into 12mm thick slices.
Rest the slices on two baking trays lined with baking paper. Bake in a preheated oven at 170C for about 17 min.
Coll the biscuits and keep them in an airtight container.
Ingredients:
400g butter
160g icing sugar
65g double cream
40g dark cocoa
480 all purpose flour
200 g toasted hazelnuts (http://www.bbc.co.uk/food/techniques/de-skinning_hazelnuts)
1g salt
1 tsp vanilla paste
Work the butter with the icing sugar, vanilla paste and salt; once amalgamated add the cream and work it through. Then add flour and cocoa and form a soft dough. Eventually add the hazelnuts.
Line a rectangular tin with cling film and gently press the dough into it, in order to form a cuboid of dough. Cover it with cling film and put it in the fridge for a couple of hours, until it is quite solid.
Remove the dough from the tin, remove the cling film and then cut the cuboid into 12mm thick slices.
Rest the slices on two baking trays lined with baking paper. Bake in a preheated oven at 170C for about 17 min.
Coll the biscuits and keep them in an airtight container.
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