For these desserts, all you need is “Three Hazelnuts for Cinderella” and another 2 ounces of South Tyrolean hazelnuts.
Preparation time: 00:45 h. Persons: 6
150 g of flour 1/2 c of baking powder 65 g of butter 65 g of sugar 1 egg 1 pinch of grated lemon rind 1 pinch of salt 100 g of butter 100 g of sugar 1 sachet of vanilla sugar 2 C water 100 g of chopped hazelnuts apricot jam (jam) for brushing dark chocolate (cover) to dip the hazelnut slices in
How to make Fette alle nocciole
Line the baking pan with baking paper.
Pour the flour on a work surface and mix it with the sifted baking powder.
Add the butter cut into cubes, sugar, egg, lemon zest, salt, and knead the dough until smooth.
Let rest for 1 hour in the refrigerator.
Roll out the dough (1/2 cm thick), giving it a rectangular shape.
Place the dough on a baking sheet and spread the apricot jam on top.
Lightly heat the butter, sugar, vanilla sugar, and water.
Add the chopped hazelnuts, stir and let cool.
Spread this glaze evenly over the dough and bake.
Let the cake cool and cut it into rectangular pieces.
Dip one end of the cut pieces into the liquid chocolate, then dry them by placing them on baking paper.
Baking temperature: 180 degrees, cooking time: about 30 minutes.
From the recipe book Dolci Dolomiti
Heinrich Gasteiger, Gerhard Wieser, Helmut Bachmann
Regional recipe from Südtirol