Fette alle nocciole

Courtesy of Suedtirol.info

Hazelnuts slices
For these desserts, all you need is “Three Hazelnuts for Cinderella” and another 2 ounces of South Tyrolean hazelnuts.

Basic information

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.

Further information
From the recipe book Dolci Dolomiti
Heinrich Gasteiger, Gerhard Wieser, Helmut Bachmann

Regional recipe from Südtirol

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.