Cocoa and Hazelnut Cantucci
Crunchy cocoa biscuits, kneaded with olive oil and studded with whole hazelnuts, perfect for an afternoon treat.
A recipe from the ITALAZA kitchen
Preparation 15 min · Cooking 30 min (not counting bringing the water to the boil)
A little longer than planned: 45 min.
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In the kitchen 8 steps
- Preheat the oven to 175 °C and line a baking sheet with baking paper.
- In a mixing bowl, combine the flour (200 g), unsweetened cocoa powder (30 g), baking powder (6 g) and a pinch of salt (to taste).
- In another bowl, whisk the eggs (2 pieces) with the sugar (140 g) and olive oil (30 ml) until foamy.
- Pour over the dry ingredients and mix with a spoon, then by hand, until you have a firm, slightly sticky dough.
- Fold in the whole hazelnuts (120 g), then shape the dough into logs about 4 cm wide on the baking sheet.
- Bake for 22 minutes: the logs should feel firm to the touch.
- Leave to cool for 5 minutes, then cut them diagonally into even slices with a serrated knife.
- Lay the slices flat on the baking sheet and dry them in the oven for 8 minutes, then leave to cool.
Tip: Keep them in a tin: they’ll stay crunchy for a good week and are perfect for dipping in hot chocolate.
Probably contains: gluten, eggs, nuts · check the labels
Product labels: Molino Dallagiovanna Tipo 00 Flour – Special Fresh Pasta, Cacao Amaro Perugina – Bitter Cocoa Powder, Sicily PGI Extra Virgin Olive Oil Barbera