Biscuit with hazelnut was created by flipping through my great-grandmother's recipe book and some old cookbooks. I was given the task of making some of the old-fashioned cakes and cookies for the presentation of the project/book "Traditional Recipes of Serbian Home Cuisine".
Ancient cakes were quite different from modern ones. Considering the conditions in which they lived, they did not have refrigerators, it is quite normal that they made cakes that can be stored at room temperature. Dry cakes such as biscuits, vanilla, gingerbread... were most often prepared.
Biscuit recipes are more or less the same. The basic ingredients are: fat/butter, sugar, flour and eggs. Spices and shapes according to taste and choice.
At that time (about 100 years ago) there was no margarine, but butter and lard (ordinary lard or lard depending on the type of cake) were used.
Biscuits with hazelnuts - I read a recipe for biscuits, and then came a recipe for rolls with hazelnuts (from egg whites). I simply came up with the idea to make hazelnut biscuits. I dipped half the quantity in melted chocolate, and rolled the other half in powdered sugar (spiced with vanilla). Biscuit dipped in chocolate, remains crunchy.
Biscuit rolled in powdered sugar becomes soft (melts in the mouth). When roasting hazelnuts for this type of cake, roast them a little harder so that the hazelnut aroma is more intense.
Biscuit with hazelnut, ingredients:
- 75 g fat or butter
- 75 g of powdered sugar (of which 10 g is vanilla sugar)
- 40 g of finely ground hazelnuts
- 1 egg
- 150 g flour
Biscuit with hazelnut, preparation:
- Combine fat, sugar, hazelnut and egg.
- Beat the mixture until foamy.
- Then add flour and knead a smooth dough.
- Roll out the dough on a floured surface.
- The thickness is according to desire and taste.
- I usually roll out the dough about 3-5 mm thick (it can be thicker).
- Cut the shapes with the cutters and arrange them in the tray.
- Bake the hazelnut biscuit in a preheated oven at 180 degrees for about 12 minutes.
- You can roll the biscuit in powdered sugar flavored with vanilla or dip it in melted chocolate.
Advice:
In order to grind the hazelnut as finely as possible, combine it with powdered sugar and grind it in a food processor (eg in a coffee grinder).
They often ask me what chocolate I use because they like the taste. Not all chocolate is the same - it does not have the same aroma. If there is an accent on chocolate in the cake/cake, you should use some fine chocolate. For biscuits, I recommend chocolate with 70 percent cocoa solids.
The recipe is also on the portal Danas.rs
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