Fettine Langarole (Plates with hazelnuts and cocoa)

Beautiful, crispy biscuits. As the biscuit itself melts in your mouth you are left to nibble on the hazelnuts.

Preparation steps

Using a mixer, make softened butter with powdered sugar, salt and vanilla (1/3 bean seeds or 1/2 to 1 teaspoon of extract).
Add the sweet cream first in a thin stream, then the flour sifted along with the cocoa. Finally, stir in the coarsely ground or chopped, pre-roasted hazelnuts (I grind them into a multipractice so that the larger pieces remain).
Cover a square bowl with cling film and place the mixture inside and flatten. My (plastic) container measures 12x20 cm. You should get a layer 3-4 cm thick. The mixture needs to be put into a mold (it can also be just a metal square hoop) because it is very soft, but it cools down when cooled so don’t add more flour. Refrigerate for a couple of hours to set well.
Remove the mixture from the mold and cut lengthwise into three pieces 4 cm wide. Cut each piece into 1 cm thick slices and place them on a baking sheet lined with baking paper.
Bake the biscuits at 175 ° C for about 18-20 minutes. Leave them to cool on the grill, then store them in a metal container.

Serving

Once again the credit goes to chef L. Montersin

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