Peanuts and walnuts become the star ingredients of a delicious recipe that combines crunchy texture with a rich flavor. Start by breaking and chopping the peanuts and walnuts to your liking, whether you prefer them larger for a rustic texture or finer for perfect integration into the dough. In a large bowl, add the oil, chopped nuts and peanuts, flour, and vanilla sugar, mixing them with a spatula until they are evenly combined.
Separately, take another bowl and add the tablespoons of warm water, mixing them with the dry yeast. This step is important as activating the yeast will help the dough rise and become fluffy. Once the yeast has dissolved, add the tablespoons of oil, cocoa, sugar, and vanillin. The mixture should be homogeneous and aromatic. Start adding the flour gradually, being careful to achieve a firm but pliable dough. It is essential not to add too much flour at once, to avoid compromising the final texture.
Once you have obtained a cocoa dough, divide it into two equal parts. On a floured work surface, start rolling out each part of the cocoa dough with a rolling pin, obtaining thin sheets. Meanwhile, take the soft mixture you prepared earlier and spread half of it on each sheet. It is important to apply the mixture evenly so that each bite is equally delicious.
After rolling each sheet as tightly as possible, store them in a cool, dry place for 30 minutes. This step will help firm up the rolls, making them easier to cut. After the resting time has passed, use flour again to roll out each roll, then cut them into desired shapes. You can play with various shapes, from simple circles to stars or flowers, depending on the occasion.
Finally, place the cookies on a baking sheet lined with parchment paper and bake them in a preheated oven at a moderate temperature. When the cookies are golden brown and emit an irresistible aroma, take them out of the oven and, while they are still warm, dust them with sugar. Let them cool on a rack, where they will become crispy. Once cooled, the cookies are ready to be enjoyed. These little delights are perfect to be served with a cup of tea or coffee! Enjoy!
Separately, take another bowl and add the tablespoons of warm water, mixing them with the dry yeast. This step is important as activating the yeast will help the dough rise and become fluffy. Once the yeast has dissolved, add the tablespoons of oil, cocoa, sugar, and vanillin. The mixture should be homogeneous and aromatic. Start adding the flour gradually, being careful to achieve a firm but pliable dough. It is essential not to add too much flour at once, to avoid compromising the final texture.
Once you have obtained a cocoa dough, divide it into two equal parts. On a floured work surface, start rolling out each part of the cocoa dough with a rolling pin, obtaining thin sheets. Meanwhile, take the soft mixture you prepared earlier and spread half of it on each sheet. It is important to apply the mixture evenly so that each bite is equally delicious.
After rolling each sheet as tightly as possible, store them in a cool, dry place for 30 minutes. This step will help firm up the rolls, making them easier to cut. After the resting time has passed, use flour again to roll out each roll, then cut them into desired shapes. You can play with various shapes, from simple circles to stars or flowers, depending on the occasion.
Finally, place the cookies on a baking sheet lined with parchment paper and bake them in a preheated oven at a moderate temperature. When the cookies are golden brown and emit an irresistible aroma, take them out of the oven and, while they are still warm, dust them with sugar. Let them cool on a rack, where they will become crispy. Once cooled, the cookies are ready to be enjoyed. These little delights are perfect to be served with a cup of tea or coffee! Enjoy!
Ingredients
Soft composition: -10 tablespoons oil -10 tablespoons chopped walnut and hazelnut mixture -1 or 2 tablespoons flour (so that the mixture is soft) -1 sachet vanilla sugar Black composition: -10 tablespoons warm water -9 tablespoons oil -4 tablespoons good quality cocoa -5 tablespoons sugar -2 sachets dry yeast -vanillin or rum - flour as much as you need Decor: -powdered sugar