These hazelnut-based biscuits are perfect for any occasion! Formed by two disks of hazelnut shortcrust pastry, joined by a hazelnut and cocoa spreadable cream.
- 120 g of butter
- 100 g of sugar
- 3 egg yolks (about 55 g)
- 100 g of hazelnut flour
- 200 g of “00” flour
- pinch of salt
- 200 g of Nutella or other hazelnut spreads
- In a planetary mixer with the “K” hook, or by hand in a bowl, mix the butter, sugar and a pinch of salt.
- Add the yolks and mix until they are absorbed.
- Add the sifted flour and hazelnut flour. Mix until a homogeneous mixture is obtained.
- Form a rectangular loaf, not too thick, wrap it in plastic wrap and leave it to rest in the fridge for at least 3-4 hours, until it is well cooled. Or prepare the dough the day before and let it rest in the fridge overnight.
- When the dough has rested for the necessary time, knead it by hand for a few seconds to make it elastic again and roll it out to a thickness of approximately 4 mm.
- Cut 4 cm diameter disks into the pastry. With a smooth round stencil, with a diameter of 3 cm, engrave a decorative circle, without pressing all the way down. With a classic straw, carve the 5 holes typical of this biscuit.
- Place all the bases on a baking sheet lined with baking paper and cook in a static oven at 175° for about 13-14 minutes. Remove from the oven and leave to cool.
- In a BAKING PAPER CROISSANT , pour the nutella and spread it on half of the biscuits. Lay the remaining half of the biscuits on the bases with the nutella and press lightly to unite them and distribute the filling inside.