Craving something tasty and tempting? These hazelnut breadsticks are the perfect answer. I love these kinds of little treats — do you? If you said yes, try them because they are incredibly delicious. And if you don’t eat them all at once (though I doubt it), warming them slightly in the oven the next day will make them even better. I recommend doubling or even tripling the quantities because, with the amounts given in the recipe, you won’t get many. I’m sure you’ll make this recipe many times, especially when you have guests and want to surprise them with something unusual.
Other breadstick recipes you might be interested in:
- Difficulty: Easy
- Cost: Low-cost
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 13 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the hazelnut breadsticks
- 1 1/2 cups 00 flour (Italian '00' flour)
- 1/3 cup whole peeled hazelnuts
- 3 tbsp butter (cold)
- 2 tbsp Grana Padano, grated (or Parmesan)
- 1/3 + 1 cup water (about 100 ml)
- salt
Tools
I made the dough for these hazelnut breadsticks with the Bimby (Thermomix), but you can make it with any other food processor, or you can knead by hand. At the end of the recipe you’ll find the procedure to follow if you don’t have a Bimby.
- 1 Mixer (I used the Bimby)
- 1 Rolling pin
- 1 Pizza wheel or a long-bladed knife
- 1 Baking sheet
Preparation of the hazelnut breadsticks
Put the cheese in pieces and the peeled hazelnuts into the bowl and pulse for 8 seconds at speed 8.
Then add the flour, the cold butter in pieces, a couple of pinches of salt and the water. Knead for 20 seconds at speed 5 and then for 1 minute on Dough/Spiga setting. You should obtain a soft but not sticky dough. If it is too soft, add a little flour at a time until you get the right consistency; if it is too crumbly, add one or two tablespoons of water. The quantities can vary slightly depending on the type of flour used and the humidity of the environment.
Transfer the dough to a lightly floured work surface and work it a few moments with your hands to shape it into a ball. Wrap it in cling film and refrigerate for at least one hour.
After resting, roll the dough with a rolling pin into a rectangle about 4–5 mm thick (about 3/16″ thick): mine measures about 9 7/8 x 7 1/16 inches.
At this point, using a pizza wheel or a long-bladed knife, cut the dough into strips about 1 cm high (about 3/8″).
Take each strip in your hand and gently stretch it, thinning the ends.
Place the breadsticks on a baking sheet lined with parchment paper as you go.
Bake the hazelnut breadsticks in a preheated conventional oven at 374°F for 20–25 minutes. Remove from the oven and let them cool slightly (if you can) before enjoying. Enjoy! Paola.
Finely chop the hazelnuts together with the cheese. Put the mixture into a bowl, add the flour and salt and mix. Add the cold butter in pieces and work with your fingertips until you obtain a sandy mixture. Add the water little by little and knead until you obtain a soft, non-sticky dough. The rest of the procedure is the same.
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