Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup ground hazelnuts
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 red bell peppers
- 1/2 cup crumbled Gorgonzola cheese
Special equipment needed:
- Food processor
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, combine the flour, ground hazelnuts, sugar, butter, egg, vanilla extract, and salt. Pulse until a dough forms.
3. Roll the dough into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
4. Bake the cookies for 12-15 minutes, or until lightly golden brown. Remove from the oven and let cool.
5. While the cookies are baking, roast the red bell peppers. Cut the peppers into quarters and remove the seeds and stem. Place the peppers on a baking sheet and roast in the oven for 20-25 minutes, or until the skin is charred and blistered.
6. Remove the peppers from the oven and let cool. Once cooled, remove the skin and cut the peppers into thin strips.
7. To assemble, top each cookie with a few strips of roasted red pepper and a sprinkle of crumbled Gorgonzola cheese.
- Time:
Preparation time: 30 minutes
- Cooking time: 40 minutes
5. Temperature:
- Oven temperature: 375°F
Serving size:
- Makes approximately 24 cookies
Nutritional information:
- Calories per serving: 140
- Fat: 10g
- Carbohydrates: 10g
- Protein: 3g
Substitutions for ingredients:
- Almond flour can be used instead of ground hazelnuts.
- Blue cheese can be used instead of Gorgonzola.
Variations:
- Add a sprinkle of chopped fresh herbs, such as thyme or rosemary, to the cookies before baking.
- Use different types of roasted vegetables, such as eggplant or zucchini, instead of red peppers.
- Top the cookies with a drizzle of balsamic glaze for added sweetness.
Tips and tricks:
- Make sure the butter is softened before adding it to the food processor to ensure a smooth dough.
- To make the cookies more uniform in size, use a cookie scoop to portion out the dough.
- The roasted red peppers can be made ahead of time and stored in the refrigerator until ready to use.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
- These cookies are best served at room temperature and do not need to be reheated.
Presentation ideas:
- Arrange the cookies on a platter and garnish with fresh herbs or a sprinkle of flaky sea salt.
Garnishes:
- Fresh herbs, such as thyme or rosemary
- Flaky sea salt
Pairings:
- Serve these cookies as a sweet and savory appetizer alongside a glass of red wine.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing would pair well with these cookies.
Troubleshooting advice:
- If the dough is too crumbly, add a tablespoon of water at a time until it comes together.
- If the cookies are spreading too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
Food safety advice:
- Make sure to wash the red bell peppers before roasting them to remove any dirt or debris.
Food history:
- Nocciolini di Canzo are traditional Italian cookies made with hazelnuts and flour. They originated in the town of Canzo, located in the Lombardy region of Italy.
Flavor profiles:
- These cookies have a nutty and slightly sweet flavor from the hazelnuts and sugar, which is balanced by the savory roasted red peppers and tangy Gorgonzola cheese.
Serving suggestions:
- Serve these cookies as a unique and flavorful appetizer at your next dinner party.
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Region: Italian