Recipe

Nocciolini di Chivasso - Italian Hazelnut Cookies

Heavenly Hazelnut Delights: Nocciolini di Chivasso Recipe

4.5 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.

Dessert› Cookie› Nocciolini di Chivasso

European cuisine› Mediterranean cuisine› Italian cuisine

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

200g (1 ¾ cups) hazelnuts, finely ground 200g (1 ¾ cups) hazelnuts, finely ground
150g (1 ¼ cups) all-purpose flour 150g (1 ¼ cups) all-purpose flour
150g (¾ cup) granulated sugar 150g (¾ cup) granulated sugar
100g (7 tablespoons) unsalted butter, softened 100g (7 tablespoons) unsalted butter, softened
1 large egg 1 large egg
½ teaspoon vanilla extract ½ teaspoon vanilla extract
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

1.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2.
In a mixing bowl, combine the ground hazelnuts, flour, and salt.
3.
In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4.
Add the egg and vanilla extract to the butter mixture and mix until well combined.
5.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6.
Shape the dough into small balls, approximately 2cm (1 inch) in diameter, and place them on the prepared baking sheet.
7.
Gently flatten each ball with the back of a fork, creating a crisscross pattern on the cookies.
8.
Bake for 12-15 minutes, or until the edges of the cookies turn golden brown.
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.