Molino Cosma superfine 00 flour for cakes and biscuits 500 g
Butter at room temperature. 380 g
Hazelnut flour 240 g
Pinch of table salt
sugar 240 g
Pine nuts 30 g
1 egg
1 vanilla pod

Tip the superfine (“00”) flour into a bowl along with the hazelnut flour and sugar, mix together with a whisk. Add the chopped butter and start to knead with your hands.
In a small bowl, beat the egg with the salt and vanilla pod seeds.
Empty the contents of the bowl into the mixing bowl and continue to knead. When the mixture turns grainy, transfer to a lightly floured pastry board and knead with your hands until you it’s a soft, compact dough.
Cover the dough with cling film and set aside in the fridge for at least an hour.
After this time, flour the pastry board again and roll out the dough with a rolling pin until it is about 1 cm thick. With a pastry cutter (or a glass) cut out discs then press on two sides of the disc to create the shape of a skull. Form the hollow of the eyes with the end of a wooden spoon and draw two lines to form the nose using a toothpick (or a knife).
Finally, make teeth with the pine nuts (if you don’t like pine nuts, use coloured sprinkles instead). Place the biscuits on a baking tray covered with baking paper and bake in a preheated oven at 180° for 20 minutes. Once cooked, leave to cool on a wire rack; your skull biscuits are ready to scare your guests at Halloween!


E ricordatevi…date libero sfogo alla fantasia per dare la forma che più vi piace!

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Molino Cosma