The morette are typical cocoa and hazelnut cookies from my hometown. Soft and delicious, they are perfect for breakfast or a snack. Made with extra virgin olive oil and milk, which can be replaced with lactose-free or plant-based milk. This recipe I propose is from my grandmother and does not require the weight of the flour, which should instead be measured based on the consistency of the dough. The dough should be soft but not sticky so that it can be rolled out on a work surface. I recommend trying half a dose initially as they make plenty.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/4 cups sugar
- 3 eggs
- 10.5 oz hazelnuts
- 3 1/3 tbsp extra virgin olive oil
- 1 cup unsweetened cocoa powder
- 3/4 cup milk
- 1 vanilla bean
- as needed flour
- 2 tbsp baking powder
- as needed sugar
Tools
- 1 Blender / Mixer
- 1 Bowl
- 1 Whisk
- 1 Baking Sheet
- 1 Cookie Cutter
Steps
Chop the hazelnuts with a mixer after roasting and cooling them, until they are in bits.
In a bowl, beat the eggs, sugar, and vanilla seeds with a whisk.
Add the oil and milk.
Mix and add the cocoa, baking powder, and then the hazelnuts.
Mix everything and add the flour.
The dough should be soft but not sticky, similar to shortcrust pastry, and should be rolled out on a lightly floured work surface.
Roll out the dough on a lightly floured surface to a thickness of 1/5 inch.
Cut the cookies with a cookie cutter or a glass.
Pass them on one side in the sugar and place them on a baking sheet lined with parchment paper.
Bake in a preheated static oven at 340°F for 15-20 minutes. Remove from oven and let cool.
Advice
They keep in a closed bag for up to 20 days.
They can also be made lactose-free using lactose-free or plant-based milk
They can also be made lactose-free using lactose-free or plant-based milk
They can also be made lactose-free using lactose-free or plant-based milk
They can also be made lactose-free using lactose-free or plant-based milk
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