"langarole" biscuits by Luca Montersino

Ingredients for 80 pieces

• 375g butter
• 162g icing sugar
• 65g whipping cream
• 40g cocoa powder
• 400g spelt flour white
• 87.5g spelt flour integral
• 200g toasted hazelnuts
• 1/2 vanilla bean
• 1g salt

Fettine di Langarole

Method

Whisk the butter with the sugar, salt, and vanilla using the leaf of the blender, add the cream and then flush the flour with cocoa. Fill the dough with toasted hazelnuts reduced in a small grain. Put the dough into a framework of steel 4 cm high and form a rectangular tile. Cool in the refrigerator, then  make slices about 12 mm thick. Bake at 170° for about 18'.