Nocciolini are biscuits typical of the Tuscan tradition. Crunchy and fragrant, they are made with hazelnuts, flour and very fresh butter. Perfect to enjoy with a cup of coffee or a glass of vinsanto.
Yields 45 small cookies
Blend the hazelnuts together with the sugar; when reduced to a powder, pour them into a bowl and add the wheat germ, the sifted type 00 flour, the vanillin and a pinch of salt
Mix well and form a well; place the whole egg and the soft butter cut into pieces in the center: knead until smooth, then put the mixture into a waterproof cloth piping bag fitted with a plain round nozzle
On a buttered and floured baking tray place 45 sticks as thick as a pencil and about 45 cm long, spacing them slightly
Bake them in a preheated oven at 190°C for about 12 minutes; remove them from the tray and let them cool on white kitchen paper
Mixing bowl
Baking tray
Rolling pin
Italy
| Energy (kcal) | 432.63 |
| Carbohydrates (g) | 37.78 |
| of which Sugars (g) | 20.88 |
| Fat (g) | 26.37 |
| of which Saturates (g) | 7.88 |
| Protein (g) | 11.47 |
| Fiber (g) | 3.91 |
| Sale (g) | 0.4 |
