🍪 Nocetti: bicolor cookies with nuts and cocoa
Delicious butter cookies, with a double dough of plain and cocoa, enriched with crunchy nuts 🌰✨
Introduction
The nocetti are crumbly and fragrant cookies, perfect to enjoy with a cup of tea or to offer at any moment of the day.
These treats, made with a dough of classic shortcrust paired with a variant of nuts and cocoa, create a pleasant contrast of taste and color.
The recipe, taken from Tempo di Ricette di Angela, is easy and versatile, perfect for those who love to prepare homemade sweets with simple yet high-quality ingredients. 😍
📝 Ingredients
- 300 g of 00 flour
- 60 g of potato starch
- 140 g of powdered sugar
- 200 g of soft butter
- 2 egg yolks
- Grated lemon zest (untreated)
- A pinch of salt
- 70 g of shelled nuts
- 10 g of unsweetened cocoa powder
👩🍳 Step-by-step preparation
- In a bowl, work the soft butter with a spatula (or hook whisk) together with the powdered sugar, salt, and lemon zest.
- Add the egg yolks and mix until you obtain a homogeneous mixture.
- Add the sifted flour and potato starch and blend the dough.
- Split the dough into two parts:
- Leave the first half plain.
- Add cocoa and coarsely chopped nuts to the second half, then knead and form a regular cylinder.
- Form another cylinder with the plain dough and roll it out with a rolling pin.
- Wrap the light dough around the cocoa and nut cylinder, sealing well.
- Wrap both cylinders in plastic wrap and place in the refrigerator for at least 30 minutes.
- If the dough has softened too much during processing, place it back in the fridge for a few more minutes.
- Cut the cylinders into even slices and arrange them on a baking sheet lined with parchment paper.
- Bake in a preheated static oven at 180°C for 10-15 minutes, until the edges are slightly golden.
- Let cool completely before serving.
🍽️ Perfect for...
- Accompanying tea, coffee, or herbal teas ☕
- Breakfast or snack cookies
- Homemade gift packages 🎁
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
📚 Recipe taken from “Tempo di Ricette” by Angela
