The Savory Hazelnut Cookies Filled with Robiola are a truly delicious recipe I found many years ago in a well-known cooking magazine. Since it is a very hearty snack, if you don’t want to join the two shells as in the photo, you can always separate them. The preparation is really simple, very quick, and with just three ingredients, you’ll make a great impression both in appearance and taste. I find robiola to be the most suitable cheese, delicate yet flavorful at the same time, which pairs well with hazelnuts and parmesan. However, you can fill them with whatever you prefer, such as a delicious Smoked Salmon Cream, for Christmas Eve.
For the procedure, I made a short video, which you can watch on the pages of Facebook, Instagram, and Pinterest.
Here are some other links for different fillings, take a look to see if you like them:
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 14/16 pairs of cookies
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz hazelnut flour
- 7 oz grated parmesan
- 3 oz robiola
Tools
- 30 Mold
How to Prepare Savory Hazelnut Cookies Filled with Robiola
To prepare the Savory Hazelnut Cookies Filled with Robiola, always organize your workspace, even if the ingredients and tools are few.
This way, you’ll have everything at hand, and your work will be simpler and faster.
Place the hazelnut flour and finely grated parmesan in a bowl and mix, even with just a fork.
Place about one and a half teaspoons of the mixture into the molds and press with your fingers to compact it well.
The number of cookies depends on how large and especially how thick you want them to be.
Put the block of molds directly into the microwave, at a power of 750W, and cook for 90 seconds.
Just enough time for the parmesan to compact with the flour, creating a crispy shell.
Remove from the microwave and let cool completely.
Meanwhile, prepare the filling: you’ll just need to work the robiola a little, with a spoon or a fork.
Gently extract the cookies from the molds to avoid breaking them, fill one shell with cheese, and close with the other.
They should resemble lady’s kisses, and if you have molds of that shape, they’ll come out identical but savory.
Serve your Savory Hazelnut Cookies Filled with Robiola at room temperature.
Advice, Variations, and Storage
The already filled cookies can be stored in the refrigerator for at least one day, maintaining their freshness.
But it would be better to assemble them at the last moment, since it’s a very simple preparation.
If you want, you can prepare as many shells as you like, and freeze them already cooked, ready to be filled with whatever you prefer.
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Did you like my recipe for Savory Hazelnut Cookies Filled with Robiola? Follow me on Facebook, Instagram, and Pinterest to not miss any updates!!
