Chocolate Hazelnut Cantucci
- Vegetable oilWeight:1.1 ozVolume:2 1/2 tbsp
- SugarWeight:4.2 ozVolume:2/3 cup
- Vanilla extractWeight:0.2 ozVolume:1 tsp
- EggWeight:1.8 ozVolume:1 pc
- SaltWeight:0.1 ozVolume:1/4 tsp
- Wheat flourWeight:5.6 ozVolume:1 1/4 cups
- Cocoa powderWeight:0.5 ozVolume:2 3/4 tbsp
- Baking powderWeight:0.2 ozVolume:1 1/4 tsp
- Hazelnuts, roastedWeight:3.5 ozVolume:3/4 cup
Allergens
- Gluten
- Eggs
- Nuts
Calculated from the ingredients. Always check the packaging: ingredients vary between brands, and products may contain traces of allergens.
METHOD
Dough
In a large bowl, combine 30 g of vegetable oil, 120 g of sugar, 1 tsp of vanilla extract, the egg and ¼ tsp of salt, and whisk until smooth. Sift in 160 g of flour, 15 g of cocoa powder and 5 g of baking powder. Add 100 g of roasted hazelnuts and knead until the dough comes together.
First Bake
Divide the dough into 2 parts and shape each into a log. Place them on a parchment-lined baking sheet, leaving space between them, and bake in a preheated oven at 180°C (350°F) for 20–25 minutes.
Second Bake
Remove from the oven and cut into thin slices while warm. Place the slices back on the baking sheet, cut side down, and bake for another 5 minutes at 180°C (350°F) until crisp.
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