Flour 200 g
Hazelnuts 100 g
Butter 120 g
1 whole medium-sized egg plus 1 egg yolk
Sugar 120 g
Icing sugar 300 g
Boiling water To taste
Orange and green food colourings To taste

Prepare the hazelnut shortcrust pastry by whizzing the hazelnuts with a tablespoon of sugar into a fine powder in a mixer; add this powder to the flour in a planetary mixer along with the sugar and cold butter chopped into cubes; knead it quickly into a crumbly mixture then add the whole egg and the yolk; pat it into a loaf, cover with cling film and put it in the fridge to rest for at least 1 hour.

Roll the dough ball out into a rectangular sheet about 3-4mm thick and use a pumpkin-shaped biscuit cutter to cut it into biscuits;
place these on a baking tray covered with greaseproof paper and bake in a hot ventilated oven at 180° for about 12-14 minutes until the surface is golden brown.

In the meantime, to make the icing combine the icing sugar and a little boiling water in a bowl until a fairly thick cream is obtained. (You can adjust the consistency of the icing by adding either more icing sugar or water as required.) Add colouring at your preference.

Remove the biscuits from the oven and set aside on a wire rack to cool; when the biscuits are cool, drop a teaspoon of icing on top and spread with the back of the teaspoon then wait for it to set.

Do not serve the biscuits until it is fully set.

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Molino Cosma