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Bastoncini alle Nocciole (Hazelnut Shortbread)


2 cups Flour

1 Tsp Baking powder

1 cup (2 sticks) salted butter at room temp.

¾ cup granulated sugar

1 cup toasted and finely ground hazelnuts.

2 tsp good vanilla

8 oz good quality milk chocolate, chopped.

2/3 cup chopped hazelnuts.


Preheat oven to 325

In a bowl mix the flour, baking powder, and salt with a whisk until blended.

In a large bowl with a hand mixer beat the butter and sugar until creamed together.

Then beat in the ground hazelnuts and the vanilla. Add the flour mixture and beat just until combined.

Shape tablespoon size cookies into a log shape and place 1 inch apart on a

Parchment lined cookie sheet. Bake until light golden around the edges about 20 minutes.

Cool completely on a wire rack.

Meanwhile melt chocolate over a barely simmering double boiler until smooth. Place the chopped

Hazelnuts in a shallow bowl. Dip cooled cookie into melted chocolate and then into the chopped nuts.

Place back on rack and let set for 1 hour.


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