Dry hazelnut biscuits

Method14 steps

1. 1

   Step 1: Weigh out the ingredients and have the toasted, peeled hazelnuts ready. Preheat the oven to 180°C and line baking trays with baking parchment.

   
2. 2

   Step 2: Wash and dry the lemon (1). Finely grate just its yellow zest, leaving the bitter white pith behind, and set the zest aside.

   Uses 1 lemon, zest only

   
3. 3

   Step 3: Crack all 6 eggs into a large mixing bowl, removing any shell fragments.

   Uses 6 eggs

   
4. 4

   Step 4: Add the 600 g caster sugar to the eggs and stir to combine.

   Uses Six cracked eggs in mixing bowl · 600 g caster sugar

   
5. 5

   Step 5: Pour in the 200 g olive oil and mix it thoroughly into the eggs and sugar.

   Uses Egg and sugar mixture · 200 g olive oil

   
6. 6

   Step 6: Stir the 15 g baking powder and the prepared lemon zest into the wet mixture.

   Uses Egg, sugar and olive oil mixture · 15 g baking powder · Finely grated zest of one lemon

   
7. 7

   Step 7: Coarsely chop most of the 600 g toasted hazelnuts, leaving some whole.

   Uses 600 g toasted peeled hazelnuts

   
8. 8

   Step 8: Fold all the prepared chopped and whole hazelnuts into the wet mixture until evenly distributed.

   Uses Lemon and baking-powder wet mixture · Prepared chopped and whole hazelnuts

   
9. 9

   Step 9: Add the 1000 g flour gradually, mixing after each addition until incorporated.

   Uses Hazelnut wet mixture · 1000 g flour

   
10. 10

    Step 10: Mix and knead the dough until it is smooth, soft and evenly combined, without pockets of dry flour.

    Uses Flour and hazelnut dough

    
11. 11

    Step 11: Shape the prepared dough into small logs a few centimetres wide and 10–15 cm long. Place them on the lined trays with space between them.

    Uses Smooth soft hazelnut dough

    
12. 12

    Step 12: Bake the shaped logs in the preheated 180°C oven for about 20 minutes, until set and lightly golden. If they do not all fit with space between them, bake in batches.

    First hazelnut-log bake · 20 minUses Raw shaped hazelnut logs on lined trays

13. 13

    Step 13: While the baked logs are still warm, cut them crosswise into slices about 2 cm thick. Arrange the slices on the trays and return them to the oven for just a few minutes, watching until they become a little crisper without burning.

    Uses Warm baked hazelnut logs

    
14. 14

    Step 14: Transfer the twice-baked biscuits to a rack and let them cool completely before serving. Keep any cooled biscuits in an airtight container.

    Uses Twice-baked hazelnut biscuits