Rice shortbread biscuits with hazelnuts

Method

1. Preheat the oven to 220 °C.
2. Put the hazelnuts on a baking sheet and toast for 6-8 minutes until they release their aroma.
3. Allow to cool, then finely chop the hazelnuts and mix with a tbsp. of cassonade sugar.
4. Soften the butter with the hand, add cassonade sugar and knead in order to properly mix together the two ingredients.
5. Add the egg yolks and mix again.
6. Add the hazelnuts, the white flour, the rice flour and a pinch of salt. Knead quickly, form a ball, wrap in plastic film and let it rest in the refrigerator for 1 hour.
7. Take the dough out of the fridge, roll it out on a work surface and add the chocolate drops.
8. Knead the dough once more. Wrap in foil and again put it in the fridge for another hour and half.
9. Take the dough out of the fridge, quickly soften it in your hands, then roll it out, not too thin, and cut out the cookies.
10. Bake in a preheated oven at 190 °C for 12 minutes.

This recipe was created by the foodblogger Elena Levati for Noberasco

Chef's tip

Feel like adding an extra flavour? Soak a handful of raisins and add them to the dough.

Serving suggestion

Serve for breakfast or at tea time with a cup of coffee or tea.

Wine selection

Moscato, Spumante or Porto.

Family tip

If you are not into hazelnuts, you can replace them with almonds.

Dish history

Feel like preparing some yummy cookies for your loved ones? Then give this outstanding recipe a try! A mix of regular flour and rice flour, organic hazelnuts and extra dark chocolate chips.. Ideal dunked in a hot cup of coffee or in a nice aromatic cup of tea!