Cocoa and hazelnut cookies

Cocoa and hazelnut cookies are called “Morette” typical of my country. Soft and delicious, they are perfect for breakfast or a snack. Prepared with extra virgin olive oil and milk which can be replaced with both lactose-free and vegetable milk. This recipe that I propose is from my grandmother and does not include the weight of the flour, which will instead have to be dosed based on the consistency of the dough. This dough must be soft but not sticky enough to be able to spread out on a work surface. I recommend trying half a dose initially as they come in plenty.

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Cocoa and hazelnut cookies
  • DifficultyVery easy
  • CostMedium
  • Preparation time30 Minutes
  • Cooking time15 Minutes
  • Cooking methodOven
  • CuisineItalian
  • SeasonalityAutumn, Winter

Ingredients

10.5 ounces hazelnuts
8.8 ounces sugar
3.5 ounces cocoa powder
1 vanilla bean
3 eggs
3 tablespoons baking powder for sweets
1.7 ounces extra-virgin olive oil
7 ounces milk
all purpose (AP) flour

Tools

1 Mixer
1 Bowl
1 Whip
1 Baking Tray

Steps

Chop the hazelnuts with a mixer after having toasted them and allowed them to cool until they are reduced to grain. In a bowl, beat the eggs, sugar and vanilla seeds with a whisk. Add the oil and milk. Mix and add the cocoa, the yeast and then the hazelnuts. Mix everything and add the flour. The dough should be soft but not sticky, similar to shortcrust pastry, and should be rolled out on a lightly floured work surface. Roll out the dough on a lightly floured work surface to a thickness of 5 mm. Cut the biscuits with a pastry cutter or glass. Dip them in sugar on one side and place them on a baking tray lined with baking paper. Cook in a preheated static oven at 338°F (170°C) for 15-20 minutes. Remove from the oven and leave to cool.

Cocoa and hazelnut cookies

Cooks tips

They can be kept in a closed bag for up to 20 days.

Cocoa and hazelnut cookies

Cocoa and hazelnut cookies

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