
Recipe
Nocciolini di Chivasso - Italian Hazelnut Cookies
Heavenly Hazelnut Delights: Nocciolini di Chivasso Recipe
4.4 out of 5
Indulge in the exquisite flavors of Italian cuisine with this authentic recipe for Nocciolini di Chivasso. These delicate hazelnut cookies are a beloved specialty from the town of Chivasso in Italy, known for their irresistible nutty taste and melt-in-your-mouth texture.
Metadata
Preparation time
20 minutes
Cooking time
12-15 minutes
Total time
32-35 minutes
Yields
Makes approximately 30 cookies
Preparation difficulty
Easy
Suitable for
Vegetarian, Gluten-free (if using gluten-free flour), Nut-free (if hazelnuts are substituted with another type of ground nut), Low sodium, Kosher
Allergens
Hazelnuts, Wheat (if not using gluten-free flour), Dairy (butter), Eggs
Not suitable for
Vegan, Dairy-free, Egg-free, Paleo, Low-carb
Ingredients
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200g (1 ¾ cups) hazelnuts, finely ground 200g (1 ¾ cups) hazelnuts, finely ground
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150g (1 ¼ cups) all-purpose flour 150g (1 ¼ cups) all-purpose flour
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150g (¾ cup) granulated sugar 150g (¾ cup) granulated sugar
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100g (7 tablespoons) unsalted butter, softened 100g (7 tablespoons) unsalted butter, softened
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1 large egg 1 large egg
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½ teaspoon vanilla extract ½ teaspoon vanilla extract
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Pinch of salt Pinch of salt
Nutrition
- Calories: 120 kcal / 502 KJ
- Fat: 8g (1g saturated)
- Carbohydrates: 11g (6g sugars)
- Protein: 2g
- Fiber: 1g
- Salt: 0.1g
Preparation
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1.Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
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2.In a mixing bowl, combine the ground hazelnuts, flour, and salt.
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3.In a separate bowl, cream together the softened butter and sugar until light and fluffy.
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4.Add the egg and vanilla extract to the butter mixture and mix until well combined.
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5.Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
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6.Shape the dough into small balls, approximately 2cm (1 inch) in diameter, and place them on the prepared baking sheet.
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7.Gently flatten each ball with the back of a fork, creating a crisscross pattern on the cookies.
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8.Bake for 12-15 minutes, or until the edges of the cookies turn golden brown.
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9.Remove from the oven and let the cookies cool on a wire rack before serving.
Treat your ingredients with care...
- Hazelnuts — To enhance the flavor, toast the hazelnuts in a dry skillet over medium heat for a few minutes until fragrant. Allow them to cool before grinding.
Tips & Tricks
- For an extra touch of sweetness, dust the cooled cookies with powdered sugar before serving.
- If you prefer a stronger hazelnut flavor, you can add a few drops of hazelnut extract to the dough.
- Store the cookies in an airtight container to maintain their freshness and crispness.
Serving advice
Serve Nocciolini di Chivasso alongside a cup of freshly brewed espresso or a glass of Vin Santo, a sweet Italian dessert wine. These cookies also make a delightful addition to a dessert platter or can be enjoyed on their own as a sweet treat.
Presentation advice
Arrange the Nocciolini di Chivasso on a decorative serving platter, allowing their golden-brown color to shine. Consider adding a sprig of fresh mint or a dusting of powdered sugar for an elegant touch.
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