So… this is what you do on a Sunday in Tuscany. Because… well, just because you can. And it’s dead simple. And so much fun!!!
Victor took these out to our new neighbor, along with a caffe. Instant friends, I’m guessing. Huge props to him for reaching out.
If you’ve never made these, try it, right now! This recipe is really, really forgiving. Add what you like in terms of flavor combinations. Go crazy!
The Recipe
- Ingredients
- 1,1 pounds (lb) – 500 gr of all-purpose flour
- Dash salt
- 21.87 oz (0,77 lb) – 350 gr of sugar (less if you like it less sweet)
- 7 oz – 200 gr of peeled toasted hazelnuts
- 1 tbsp fennel seeds
- 4 eggs
- 100 gr of butter
- 1 orange
- 1 sachet of vanilla
- Process
Spread the flour on a pastry board, and make a well: add the eggs, sugar, hazelnuts, soft butter, grated orange peel, and vanilla (and any other flavorings, like the fennel seeds). Start combining from the center towards the outside, working in the flour a little at a time, incorporating all the ingredients well and forming a dough. It will likely need more flour: add as needed to get a dough consistency you can work with.
Divide the dough into small balls of about 1 cup/150 gr each. Or make your big ball of dough and cut into 4 pieces.
Form regular logs; lay them on a baking sheet lined with baking paper. Brush with a little egg yolk (optional) and bake at 160° C for 20-25 minutes.
Remove from the oven and leave to rest for a few minutes and then cut the biscuits with a knife.
Put them back in the pan and toast them 5 minutes on each side at 180 ° C.
Optional: sprinkle with sugar.
Enjoy with a lovely glass of vin santo (the traditional) or espresso (in case, like us, you can’t wait for evening dessert)!
* I did adjust for my own tastes. Base recipe courtesy of Vita Italia and Samantha Wilson. Sorry, don’t recall the chef name but will find out to give proper credit.
