Biscotti alle nocciole

C’è poco da fare.. ormai mi sono abituata proprio bene, con colazioni o merende a base di muffin, torte o biscotti fatti in casa: per carità, io mangio di tutto (sono cloaca maxima), ma la giornata cambia proprio quando la si comincia con un dolcetto hand-made!

E ormai mi fermo con difficoltà: vado in biblioteca all’università munita di biscotti da spartire coi compagni di disavventure, vado a colazione da un’amica con una latta di bugie in borsa, vado a trovare un’amica che non sta bene con una latta di biscotti.

Insomma, abbattetemi! O qualcuno mi faccia dono di 10kg di burro, farina e zucchero, che qui sennò non si va avanti!!!

E la storia di questi biscotti è semplice semplice: oggi sono andata a trovare un’amica con qualche acciacco di vecchiaia (quando leggerà, mi ucciderà) e, siccome lei ama molto le nocciole, mi sono detta: “facciamo qualcosa con quel mezzo chilo di nocciole che mia nonna mi ha rifilato l’altra settimana”, e così mi sono data da fare, innanzitutto schiacciando le nocciole (la cosa più noiosa)..

Una volta fatto ciò, siete a più di metà dell’opera per realizzare i vostri biscotti alle nocciole.


Biscotti alle nocciole

Di Pubblicata:

  • Resa: 6 Persone servite
  • Preparazione: 30 minuti
  • Cottura: 15 minuti
  • Pronta In: 1 ora 15 minuti



  1. Tritate le nocciole abbastanza finemente (ma non come se fosse una farina) e lasciatele da parte.
  2. Separate l'albume dal tuorlo dell'uovo e montate a neve ben ferma l'albume; lasciate da parte.
  3. In una terrina lavorate il burro e lo zucchero; unite poi il tuorlo dell'uovo e, da ultimo, incorporate l'albume montato a neve (avendo cura di non smontarlo).
  4. Ora aggiungete la farina, 150g di nocciole (le altre serviranno per guarnire) e un cucchiaino di lievito per dolci. Mescolate bene e poi passate il composto sulla spianatoia, impastando brevemente, ottenendo una palla di impasto dalla consistenza affine a quella della pasta frolla. Se il composto risultasse troppo duro, aggiungete latte; se troppo molle, aggiungete farina.
  5. Avvolgete l'impasto nel cellophane e mettetelo a riposare nel frigorifero per mezz'ora.
  6. Trascorsi i 30 minuti, tirate fuori l'impasto dal frigo e, nel frattempo, fate riscaldare il forno a 180°C.
  7. Stendete ora la pasta fino ad ottenere una sfoglia spessa circa mezzo centimetro e ricavatene dei biscotti tondi con una formina o con un bicchiere.
  8. Appoggiateli man mano su una placca antiaderente oppure su una teglia coperta di carta da forno. Quando avrete terminato i biscotti, cospargeteli con la granella di nocciole ed infornateli in forno già caldo per circa 12-15 minuti, o finché non risulteranno ben dorati (ma fate attenzione a non far bruciare le nocciole).

Buona colazione, buono spuntino, buona merenda, buon dolce post-cena (insomma, vanno bene sempre)!!!


58 pensieri su “Biscotti alle nocciole

  1. These look so delicious! Love your cookies and the fact that you used hazelnuts..make them even more tasty!!!Spero che tu abbia splendida giornata

    Ciao bella

    1. Thanks a lot for the visit and for your comment 🙂
      Here in Piedmont the hazelnuts are very typical, so it's pretty usual for us using them for cookies and dessert (but for first or second courses, too)!
      I hope to see you soon! 🙂

  2. I love the flavour hazelnuts add to sweet things. I am going to make these at the weekend. They look the perfect treat to have with coffee. Looking forward to seeing more of your lovely recipes in English (or perhaps it is time I learnt some Italian).

    1. Wow! Let me know if you like this cookies, then! They are indeed perfect with coffee!
      I love the hazelnuts flavor, too! This afternoon I'll bake an hazelnut and gianduja (chocolate with hazelnuts) cake… two ingredients very typical here in Piedmont!
      Don't worry, it takes time, but I'll translate all my recipes in English.. you don't have to learn Italian for me 😀

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