The recipe for the classic Neapolitan Delicious, small round biscuits filled with cream and hazelnuts!
Who does not remember the classic smell of vanilla and butter coming from patisseries of the alleys of Naples, that especially on Sunday morn today still come out of the "pasta"?
One of the most requested pastries has always been the delicious Neapolitan, crunchy and irresistible biscuits filled with butter cream and chopped hazelnuts.
Easy to prepare even at home, they are a sweet that is typically eaten8th December, the day of the Immaculate Conception and therefore are perfect to prepare during the Christmas holidays, together with raffiuoli, Roccoco, mostaccioli and the inevitable struffoli.
Here, below, the prescription to cook some delicious DIY!
Ingredients for the biscuit
- 500 gr of flour "00"
- 100 grams of lard
- 100 gr butter
- 100 grams of sugar
- 2 yolks
- water to taste
- the grated peel of lemon 1
- 300 gr of hazelnut grains
- 200 gr sugar and veil
- 100 gr butter
- essence of vanilla or a bag of vanillin
We prepare the pastry
Work the dry ingredients of the biscuit and knead, adding a little at a time, the butter and lard. The classic will be formed sabbiolina to work and warm up with your hands. Then add the lemon peel and the egg yolks. Knead until it is a ball of dough to rest in the fridge for at least an hour.
We prepare cookies
At this point, roll out the shortcrust pastry to about 3 millimeters and start to form the cylinders with a round dough cup or a glass, as they used to make grandmothers. Bake the cookies at 180 ° for 20 minutes.
Let's make the Delicious
As soon as they are cooled, the disks should be filled with the butter cream prepared simply by adding the powdered icing sugar to the vanilla and the cold butter from the fridge. Once this is done, all that remains is to level the excess cream along the edges with the knife and pass each biscuit into the hazelnut granule, finishing with a sprinkling of vanilla icing sugar.
The classic Neapolitan Delights are ready!
