Hazlenut Biscuits Nocciollette

3 oz (75 g) hazelnuts
4 oz (125 g) butter or margarine
1 oz (40 g) sugar
1 tablespoon honey
4 oz (125 g) plain flour
icing sugar


1. Spread the nuts on a baking tray and place under a pre-heated grill, or in an ungreased frying pan. Heat until the skins split, shaking the tray frequently.

2. Grind the nuts coarsely and set aside.

3. In a medium-size mixing bowl cream together the butter, sugar and honey until fluffy. Add the sifted flour and the ground nuts. Mix with a wooden spoon, and then press together with your hands to form a soft dough.

4. With lightly-floured hands, shape teaspoonfuls of the mixture into balls, then flatten slightly on a lightly oiled cooking tray and form into an oval shape. Leave about 1 inch (5 cm) between the biscuits.

5. Bake in a pre-heated oven at Gas Mark 4 (180C, 350F) for 10-15 minutes, until the biscuits are firm, and golden underneath.

6. Using a fish slice, or spatula, loosen the biscuits on the tray. Allow to cool slightly, then carefully submerge the biscuit in a bowl of icing sugar. Shake off the excess icing sugar, and place the biscuit on a wire rack.


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