Staying at home studying all day is driving me crazy…. So I decided to make a little treat for myself. These traditional Italian bisciuts (traditionally called Nocciolini – from the Italian word Nocciole, meaning Hazlenuts) are perfect with tea or coffee, and since I find myself consuming more of each every day, I couldn’t think of anything more perfect to make.
Recipe taken from Capalbo, Whiteman, Wright & Boggiano’s Italian Cooking Encyclopedia (Lifetime Distributers, NSW, Aust.)
Makes about 25 biscuits.
You will need:
115g Softened butter
3/4 Cup icing sugar
1 Cup Plain flour
3/4 Cup ground hazelnuts (usually sold as Hazel Meal)
1 egg yolk
Blanched whole hazelnuts to decorate*
Icing sugar to finish
* If, like me, you cannot find blanched hazelnuts, you can blanch your own beforehand. Preheat oven to 180 degrees Celsius, and spread out hazelnuts on a baking tray. Bake for 10-15 minutes or until the skin starts to flake off. Remove from oven and poor into a handtowel. Wrap up & leave for another 10 minutes. Once they are cool enough to handle start rubbing the skins off the nuts with the towel, most of the skin should come off easily. Of course you can skip this step altogether, I just think that nude hazelnuts look better!
To make the biscuits:
Preheat oven to 180 degrees Celsius. Line 2 or 3 baking trays with baking paper.
Cream butter & sugar together until light & fluffy. Add egg yolk, flour & ground hazelnuts, and beat until evenly mixed. Your batter will be quite stiff & dry looking.
Take teaspoonfuls of batter and roll them between the palms of your hands to make little balls. The biscuits only flatten slightly when baked so you can put them fairly close together. Press a hazelnut into the center of each one. Bake for 10-15 mintes or until golden brown. The original recipe says to bake one tray at a time, but I’ve never had any problem putting them all in at once.
Let the biscuits cool & dust with icing sugar. Serve with coffee or tea while on a study break