Italian cookies with hazelnuts and chocolate

Description

These little Italians are perfect with delicious cold milk. When you first take them out of the oven, they are soft and tender. Once cooled down, they become firm on the outside and soft on the inside.

Cooking

Step 1

Lightly brown the hazelnuts in a dry frying pan and chop coarsely (I wrap the nuts in a towel and run a rolling pin over them)

Step 2

Mix flour, salt, baking powder in a bowl.

Step 3

In a separate bowl, beat the butter, vanilla extract and sugar with a mixer until the consistency is smooth and tender (about five minutes).

Step 4

Add the eggs while continuing to beat the contents with a mixer.

Step 5

Add flour and mix thoroughly.

Step 6

Add nuts and chocolate, mix everything again.

Step 7

Divide the dough in half and place each piece on cling film. Pack tightly and shape the dough into a sausage shape (approximately 4 cm in diameter). Put in the refrigerator for forty minutes. Or do as I do - put in the freezer for fifteen minutes. the dough is quite soft, so that the sausage does not turn into a cake, turn it over a couple of times on the other side and crush it with your fingers.

Step 8

Preheat oven to 190 degrees. Line a baking sheet with baking paper.

Step 9

Take out the frozen dough and cut it into circles. Place them on a baking sheet, leaving at least 5 cm between them.

Step 10

Bake for about 10-15 minutes. until golden. Transfer to a cutting board and set aside.