"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'.

hazelnuts patties (Luca Montersino's recipe) GLUTENFREE

In my almost daily training to bake cakes with the guide/book of the pastry-guru Luca Montersino, I came across this recipe  faster more tasty and with the advantage of being glutenfree. 

Ingredients for about 8/10 patties

200 g whites

200 g sugar

100 g hazelnut flour 

100 g chopped hazelnuts

5 g bitter cocoa powder

icing sugar

How to make:

Preheat oven to 170°
1. Whip with electric mixer the egg whites and sugar ((I whipped for several minutes to earn a frothy cream). Add with a spatula by hand the hazelnuts flour, the chopped hazelnuts and the sifted cocoa.
2. Fill the mixture into molds shaped like a half sphere of silicone previously greased (I used seed oil, but perhaps butter is better) and add at the bottom of each the chopped hazelnuts. Bake for about 20 minutes. Remove from the molds, let cool and decorate half with powdered sugar.
Serves: 8

rustic chocolate cake

This cake gives satisfaction just looking at it in photos and while you toast hazelnuts in the oven, the smell have traveled a thousand waiting to be impressed by the flavours and fragrances... 

Warning: the method is simple;

the difficulty is not to eat it!

Serve: 8/10 slices

• 180 g shelled and skinned hazelnuts
• 280 g hard chocolate 70% Ecuador
• 20 g flour
• 6 eggs
• 180 g butter at room temperature
• 200 g caster sugar
• icing sugar and whipped cream

How to make:

1. Toast the hazelnuts for 8 minutes at 200 degrees. When cool mash powder in a blender and mix the flour. Break the chocolate into a heatproof bowl and let it melt in a double boiler (bowl should not come into contact with water).

2. Separate the yolks from the whites and then whisk 130 g of sugar with the butter and egg yolks until creamy. 
 

               

3. Whip the whites with the remaining sugar. Stir the melted chocolate mixture to egg yolks with the sugar and then add the flour mixture and hazelnuts, and finally the egg whites stirring gently from bottom to top.              

 4. Pour the batter into a buttered board with opening of 24 cm and bake at 180 degrees for about 60-70 minutes. Let cool slightly, remove the cake from the mold and dust with powdered sugar so much - do not panic if it changes a bit and will crack the crust, is part of its charm. Wanting to eat it covered in whipped cream.