Italian cookies "Fettine Langarole"
10 servings
60 minutes
Italian cookies 'Fettine Langarole' are a refined treat rooted in the Langhe region, known for its culinary traditions. These crispy and tender cookies combine rich cocoa flavor, butter, and almond aroma, creating a delightful mix of textures and tastes. They are made with love by chilling the dough before baking for perfect density and crunchiness. Fettine Langarole pairs wonderfully with a cup of aromatic espresso or cappuccino, highlighting rich chocolate-nut notes. This is the perfect treat for leisurely coffee chats and an excellent addition to dessert tables.
1
In a clean bowl, add softened butter, powdered sugar, vanilla, salt, and beat everything with a mixer until fluffy.
- Butter: 200 g
- Icing sugar: 80 g
- Vanillin: 1 g
- Salt: 1 g
2
Pour in the cream, then add flour and cocoa, nuts, and mix with a mixer until smooth.
- Cream: 30 ml
- Wheat flour: 240 g
- Cocoa powder: 20 g
- Almond: 100 g
3
Take a square mold, preferably 4 cm high, fill it with the mixture. Place it in the fridge to set the dough. For at least 30 minutes.
4
When the dough has set, cut it with a knife into 1 cm (12 mm) thick pieces, length to your preference.
5
Place the cookies on a baking sheet (with at least 2 cm distance between them), lining the sheet with parchment paper. Put in a preheated oven at 170 degrees.
6
Bake for 18 minutes.
