Hearts of semolina

San_Valentino_cuori_semola

Cookies of crisp pastry durum wheat semolina with a delicate touch of vanilla and hazelnut cream.

350 grams of durum wheat flour
125 grams of butter
120 grams of powdered sugar
2 vanilla
1 egg
2 egg yolk
5 grams of whole milk
200 grams of chocolate-flavored hazelnut spread

We mix the flour with cold butter cut into small pieces, pinching the tip of the fingers until mixture is sandy.

We add in the center sugar, eggs, vanilla, and stir quickly until a dough compact. Here’s a tip: to get a pastry crumbly and crunchy at the right point, knead with the palm of the hand and very quickly so it does not heat up too much pastry. Put the dough in plastic wrap and let it rest in refrigerator for 30 minutes.

After half hour, roll out the dough to a thickness of about 1 cm and cut out the hearts. Stuff the heart with a half teaspoon full of cream and hazelnuts close with another heart. Brush with milk and bake at 180 degrees for 20 minutes or until they are golden brown.

Note:

you can substitute butter with oil ( 105 gr.) for a lighter version.

Source: expo2015.org

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