Cookies with nuts

Hazelnut biscuits are small delicious goodies, perfect to serve with tea now that the first cold starts. Imagine the situation: it’s raining and windy outside, but you are at home in the warmth, maybe reading a good book with a plaid on your legs … what’s missing in this picture? It is easy to say: the scent of these hazelnut biscuits that spreads through the air during cooking;)
These biscuits were made by one of the guys who works with me, Francesco had been asking me for some time to cook something together and so we cooked together the other morning and this is the pleasant result: D

  • Servings for about 16 biscuits:
  • 1 egg
  • 120 gr of hazelnuts plus others to decorate
  • 150 gr of flour 00
  • 80 gr of oil of seeds
  • 100 gr of sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of vanilla essence
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 20 min
  • cooking: 15 min
  • total: 35 min

Method

How to make hazelnut biscuits

First, finely chop the hazelnuts (only 120 g: remember to keep the whole hazelnuts for decoration) and set them aside.
Combine egg, oil, vanilla and sugar in a bowl and mix.
Add the chopped hazelnuts and mix, finally also add flour and yeast.

Work quickly until you get a compact and workable dough.

Divide the dough into balls of the same size (I made 16 of them, but if you prefer smaller or larger biscuits just change the number of balls).
Place the balls, well spaced from each other, on the baking tray lined with parchment paper and crush them evenly to form not too thin disks, then decorated with the hazelnuts kept aside.
Bake for about 10-15 minutes (or until golden brown) at 180 ° C, in a preheated convection oven.

The hazelnut biscuits are ready, you just have to let them at least cool before serving them.

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