Hazelnut horseshoe recipe, to accompany the after-dinner
If you like crunchy doughs you will love this hazelnut horseshoe recipe, as they are delicious cookies that also resist very well the passage of time, as they can be kept for up to four weeks if stored in an airtight container in a cool and dry place .
For me they were a real temptation, so much so that the next time I prepare them (because I will repeat for sure) I will make double the amount and freeze half the dough for another time, saving me work, something that is always appreciated. I recommend them to you.
IngredientsFor 25 units
- Hazelnuts 100 g
- Wheat flour 150 g
- Sugar 50 g
- Vanilla sugar 15 g
- Yolk 1
- Cold butter cut into pieces 100 g
- Icing sugar to sprinkle
How to make hazelnut horseshoesDifficulty: easy
- Total time 45 m
- Elaboration 30 m
- Cooking 15 m
- Repose 30 m
We put the hazelnuts in a kitchen robot (I did it with the Thermomix) and crush them. In a bowl, we put all the ingredients except the butter and knead. We incorporate the butter and mix but without kneading too much, just enough to integrate everything.
We form a ball with the dough, wrap it with plastic wrap and keep it in the fridge for half an hour. We remove the dough, form the horseshoes (about 15 g of dough each, approximately) and place them on a baking tray lined with kitchen paper.
We put the tray in the oven and cook the horseshoes for 12 or 15 minutes in a preheated oven at 180ºC, monitoring them so that they do not burn. We let them cool and, finally, we sprinkle them with icing sugar.