Ingredients
- For short pastry:
- 270 g cake/plain flour
- 120 g sugar
- 120 g cold unsalted butter, cut into small pieces
- 2 egg yolks
- 1 tablespoon vanilla
- a pinch of baking powder
- For Biscotti pastry:
- 1 cup (145 grams) toasted hazelnuts, ground
- 1 teaspoon (5 grams) baking powder
- 1/8 teaspoon salt
- 2 cups (260 grams) all-purpose flour
- 1 cup (150 grams) granulated white sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- Nutella Filling:
- 300 g nutella
- 200 g crushed ladyfingers
- 2 tablespoons cocoa
- 60 g hazelnuts, toasted, chopped
- 1 tablespoon Frangelico (optional)
Preparation
Step 1
Prepare the Pasta frolla (Italian for "short pastry") working unsalted butter, cubed and at room temperature, into cake/plain flour on a counter (or in a large bowl). Quickly work the butter into the flour with your fingers until they are perfectly incorporated.
Form a well in the center of the butter and flour mixture, and add the sugar, grated lemon zest, salt, egg yolks and add just a pinch of baking .
Quickly gather the ingredients together and knead gently into a ball with your fingertips.
Wrap with plastic, and refrigerate for 30 minutes. Preheat oven to 350 degrees F ( 180° C).
Biscotti Pastry:
Preheat oven to 350 degrees F (180 degrees C).
In a small bowl lightly beat the eggs and extracts together.
In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding hazelnuts about halfway through.
Meanwhile, prepare a filling.
Combine nutella, crushed biscuits, cocoa,hazelnuts and liquor.
Put aside. Remove dough from plastic wrap, and Roll out the pastry on a lightly floured counter into a rectangle shape about 1/2 inch thick, with a short side 12 cm long.
Put all dollop of filling down the middle of the dough rectangle. Turn edge of pastry over filling, then roll so that filling is completely enclosed in pastry. On a cookie sheet, place pastry packet seam side down.
For the best cutting results, let your dough cylinder in the freezer about 20 minutes. Then, cut the dough in slices, approximately 3/4 inch (2 cm) or more thick.
Re-Bake the biscuits for approx. 10-15 minutes.