Hazelnut Cookies (Biscottini Alle Nocciole)

Mounted 80 g of butter and cut into pieces with the sugar and the yolks, obtaining a mixture is smooth and creamy.

Pounded in a mortar the hazelnuts until they are reduced to dust, then then the buttery mixture by adding the flour dropped to rain from sieved and pizzichino of salt.

Mixed with the utmost care and put it in a pocket of fabric with small smooth round nozzle: on a lightly buttered plate put many long sticks about 4 cm.

and as a finger, keeping them spaced a couple of inches.

Toss them in the oven already warm to 190 degrees for about 7-8 minutes.

Remove the plate, remove cookies with a flexible spatula and let cool on a wire rack: Finally, sprinkle them with a little powdered sugar and put them in a sweet dish.

Both are excellent served at tea time and at breakfast, but can accompany well a semifreddo, a cream in the Cup, a pudding and other sweet dishes for the spoon.

However, preferably be enjoyed the day of preparation.