Prep 10 mins
Cook 25 mins
found this scribbled on a piece of paper in my very old first cookbook, 1968...so I thought I had better print it now, before it gets lost again..
- 2⁄3 cup white sugar
- 1 3⁄4 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1 1⁄4 teaspoons black pepper
- 5 tablespoons room temperature butter
- 1 1⁄2 cups toasted chopped hazelnuts
- 2 large beaten eggs
- 1 teaspoon vanilla
- In a food processor place, sugar, flour, powder, salt and pepper.
- Add in the butter until coarse crumbs.
- Dump into a bowl with the remaining ingredients, and combine into a dough with hands.
- If you find it too dry keep working it.
- Make dough into four logs, and place on parchment lined sheets.
- Bake 350 degrees 14 minutes.
- Remove, cool, and then slice.
- Toast on each side again for five minutes each.
- The easiest way to bakke the second time is to put on a cookie rack instead of the sheet, and place in oven for about 8 minutes -- this way both sides will be dried at the same time and no flipping over.
These are excellent! I love how the hazelnut flavor comes through, the crunch of the toasted cookies, and am absolutely amazed how the Italians can create something so simple yet so elegant. Not overly sweet - just the thing to dip in your coffee. I used all ingredients and amounts listed, but lacking a food processor, just mixed them by hand. It worked fine. Thank you so much for sharing this recipe. I'm so glad you found it.