Hazelnut Cocoa Tea Cookies

biscottini da te alle nocciole

biscottini da te alle nocciole

Biscottini da Te’ al Cacao e Nocciole

Italy’s Langhe region, in the heart of Piedmont, produces some of the finest wines in the world. However, to many foodies, Langhe is first and foremost synonymous with nutty and chocolaty treats.  The local hazelnut, “Tonda Gentile”, is in fact considered the highest-quality hazelnut in the world, and the jewel of the Italian production. Even the famous food writer David Lebovitz writes, “I do not like to speak in superlatives, so when I say that the hazelnuts from Piedmont are really the best I’ve ever tasted—believe it”.

The pure, fresh air of these vine-covered hillsides does seem to work some kind of magic on both the flavor and texture of the nut.  And magic it could well be: the Langhe hills, topped by medieval churches and often wrapped in a mysterious fog, which fades the natural colors into soft purples and muted greens, inspired in the past many superstitions about witches’ gatherings! Of course, after the Piedmontese confectioners came up with Torrone (Italian honey nougat) and then with Gianduja (chocolate with hazelnut paste) , everybody figured out that those mysterious witches they feared must in fact be good fairies.

My personal Langhe fairy was my mother’s friend Matilde. Matilde, an elderly Piedmontese piano teacher with a formidable gift for baking, was solely responsible for turning my sugar-hating self (I did not eat dessert until age 10) into the cookie monster, and all with this easy recipe below.

Hazelnut Cocoa Tea Cookies

Prep Time: 30 minutes

Cook Time: 15 minutes

1 hour, 15 minutes

6-8 servings

Ingredients

  • 1 and ¼ cups flour (plus more for dusting)
  • 1 and ¼ cups powdered sugar
  • ½ lb blanched (peeled) hazelnuts
  • 1 cup (or 2 sticks) butter, cold and cut into cubes
  • 4 yolks
  • 1/3 cup unsweetened cocoa
  • salt

Directions

Grind the hazelnuts in your food processor with 2 or 3 tablespoons of the confectioner’s sugar (taken from the total. The sugar absorbs the nut oil so that you don’t end up with marzipan). Sift the flour with the cocoa, and combine it with the butter – either in a stand mixer or using ice-cold hands (keep a bowl of ice nearby).

Add the ground hazelnuts, the rest of the sugar (but reserve 2 tbsps for decorating), the yolks, and a large pinch of salt, and knead into a ball. Wrap in plastic and place into the refrigerator for at least 30 minutes .

Preheat your oven to 350 F. Using a cold, flour-dusted rolling pin, roll the dough on a floured surface (even better: roll between two sheets of parchment or wax paper*). When it’s about 1/3” thick, cut it into discs using a cookie cutter. Arrange the cookies about 1” apart from one another on a cookie sheet lined with parchment.

And bake at 350 F for 15 minutes. Allow to cool and dust with the remaining confectioner’s sugar. Serve with a hot pot of black tea!

TIPS FOR ROLLING OUT A STICKY DOUGH:

• If the dough is very sticky, dust its surface with flour before placing it between the two sheets of parchment or wax paper.

• Lift the sheets out and put them back on several time, to prevent them from sticking to the dough and creating creases.

• Turn the dough over several times, so that it is rolled out evenly

http://dinnerinvenice.com/2013/01/31/hazelnut-cocoa-tea-cookies/

A FEW MORE IDEAS FOR COOKIES BY SOME OF MY FAVORITE BLOGGERS:
Brutti ma Buoni by AglioOlio&Peperoncino

Nutella Cookies by SundayAtTheGiacomettis

Amazing Sugar Cookies by CouldntBeParve

Margarita Cookies by SmittenKitchen

 

Puff Strudel with Chocolate, Hazelnuts and Pears (Sfogliata al Gianduja e Pere)

Sfogliata Gianduja e Pere (Puff Strudel with Chocolate, Hazelnuts and Pears) (Dairy or Parve)

Sfogliata Gianduja e Pere (Puff Strudel with Chocolate, Hazelnuts and Pears) (Dairy or Parve)

The combination of hazelnuts and chocolate is wildly popular in Italy – I’m sure you have heard of Nutella!  The original version is Gianduja – a concoction made of chocolate and hazelnuts invented in Turin during the Napoleonic blockade, when the precious cocoa beans had become scarce and the famous Piedmontese chocolatiers had to find a way to make them go further-. It didn’t hurt, of course, that their hazelnuts (from the Langhe area of Piedmont) were said to be the best in the world, and that Turin was the birthplace of solid chocolate. As you can imagine, the result was much more interesting than other hard-times-inspired products (such as the French chicory “coffee”), and even after the end of the blockade the Torinese kept enjoying their new delicacy, and named it “gianduja” after a local marionette character.

Besides enjoying the tasty combo in the form of a spread or in confections (the delicious gianduiotti – the first-ever chocolates to be individually wrapped!), make sure you try my gianduja puff cake!

Ingredients

1 pound of puff pastry (home-made, or 1 package store-bought)
3 medium pears
5 ounces dark chocolate (I used 70 % Scharffen Berger) 
½ cup ground hazelnuts
6 chocolate-flavored tea biscuits, or small biscottis
2/3 cup (scant) sugar
pinch of salt
1 organic lemon
1 egg yolk
2 tablespoons butter, or hazelnut or almond oil
2 tablespoons milk (or non-dairy almond or soy milk)
flour (to dust the counter)

Directions

Peel and core the pears, slice them thinly and combine them with the lemon juice, the sugar, and the grated lemon zest. Grate the chocolate and coarsely chop the cookies. If using butter, melt it in a pan or in your microwave.
On a floured surface, roll out the pastry into a rectangle and brush the top with the melted butter or oil; top with the crumbled cookies, the drained pears, and the grated chocolate. Roll up the pastry as if making a strudel, sealing the edges and closing the ends.
Brush the top with the yolk (mixed with a couple of tablespoons of milk or parve almond or soy milk) and bake in a pre-heated 250 F oven for about 30 minutes or until golden. Enjoy warm or at room temperature, on a cold winter night :-) .