Deliciously spooky treats for the happiest night of the year, Halloween. Even if this holiday does not belong to us culturally, our children love it, and accompanied by their parents, they show up at the door on the evening of October 31st expecting all kinds of candies. But if you decide to gather the kids at home for a little party, these skulls and pumpkins filled with hazelnut cream are delicious.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Halloween
- Energy 410.69 (Kcal)
- Carbohydrates 29.65 (g) of which sugars 14.49 (g)
- Proteins 7.30 (g)
- Fat 29.64 (g) of which saturated 6.99 (g)of which unsaturated 3.94 (g)
- Fibers 2.41 (g)
- Sodium 12.91 (mg)
Indicative values for a portion of 76 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.6 cups all-purpose flour
- 1 cup hazelnut flour
- 1/2 cup butter
- 1/2 cup raw cane sugar
- 1 egg
- 1 pinch fine salt
- 1 cup hazelnut cream
Tools
This recipe contains IconA affiliate links
- Food Scale
- Cookie Cutters
- Parchment Paper
- Bowl
Steps
In a bowl, pour the sifted all-purpose flour and hazelnut flour. Add the butter, knead to form a sandy texture, and mix in the sugar. Add the whole egg, a pinch of salt, and continue kneading. Form a dough, wrap it in plastic wrap, and let it rest for 15 minutes before using it. If you want to use the dough the next day, roll it out with a rolling pin into a rectangular shape, making it quicker to use.
Preheat the oven to 340 degrees Fahrenheit in static mode. Roll out the pastry on a sheet of parchment paper and use cookie cutters to shape it. With these quantities, you get 20 pieces that will be paired, so leave 10 as you cut them, while remove eyes, nose, and mouth from the other 10. Use the tip of a knife or a toothpick for this operation. Shape the scraps into a finger! Bake in the middle of the oven for 15 minutes. Once cooled, place 2 teaspoons of hazelnut cream on a base and cover with the other, pressing to make the cream ooze from the eyes.
