Nocciolatini (hazelnut biscuits)
The warming flavour of toasted hazelnuts and the short texture will brighten up a cold afternoon.
Makes 20• Prep 35 mins, plus chilling• Cook 26 mins
100g whole hazelnuts
200g 00 flour or plain flour
130g unsalted butter, softened and diced
100g caster sugar
1tsp vanilla bean paste
1/8 tsp salt
50g egg (about 1 medium free-range egg)
140g chocolate and hazelnut spread
Set the shelf in the middle of the oven and heat it to 160C Fan/Gas 4. Put the hazelnuts on a baking tray and toast them for 10-12 mins, shaking the tray midway. Allow the nuts to cool completely, then rub them between the palms of your hands to shed any loose flakes of skin. (If you are using pre-toasted
