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 that can be replaced with lactose-free or plant-based milk. This recipe I am proposing is my grandmother’s and does not require measuring the flour, which should instead be adjusted based on the dough’s consistency. This dough should be soft but not sticky so it can be rolled out on a work surface. I recommend trying half a batch initially as it makes 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
- 2 1/2 cups hazelnuts
- 3 1/2 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 using a mixer after toasting and cooling them until they become granules.
In a bowl, whisk the eggs, sugar, and vanilla seeds.
Add the oil and milk.
Mix and add the cocoa, baking powder, and then the hazelnuts.
Combine everything and add the flour.
The dough should be soft but not sticky, similar to shortcrust pastry; it should be rolled out on a lightly floured work surface.
Roll out the dough on a lightly floured work surface to a thickness of 1/5 inch (5 mm).
Cut the cookies using a cookie cutter or a glass.
Dip one side in sugar and place them on a baking sheet lined with parchment paper.
Bake in a preheated static oven at 340°F (170°C) for 15-20 minutes. Remove from the oven and let cool.
Tips
They keep in a sealed bag for up to 20 days.
They keep in a sealed bag for up to 20 days.
They keep in a sealed bag for up to 20 days.
They keep in a sealed bag for up to 20 days.
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