The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Hazelnut biscuits


180 g butter
350 g caster sugar
4 eggs
1 pinch of salt
1 pinch of vanilla
1 sachet of yeast for cakes
500 g flour
250 g hazelnuts

Work the butter with the sugar and slowly add the whipped eggs. Work in the flour, yeast, the vanilla and the hazelnuts. Shape into small loaves having a diameter of 3 cm using a sac à poche, place them on a baking tin lined with greaseproof paper and bake for 15-20 minutes and 140°C. Remove from oven and cut diagonally into 1.5 cm lengths. Place them again on the baking tin and put them back into the over so that they become golden coloured on both sides.