Vignanello, Tuscia
Credits: https://www.lazionascosto.it/
The third of our less-known and more tempting Italian recipes is centered, once again, around hazelnuts, typical product of Tuscia, in Central Italy.
40% of the national hazelnut production grows in this area.
In the Tuscia region you can try three types of halzelnuts: “Tonda Gentile Romana” (Roman kind and rounded), “Nocchione” (big hazelnut) and “Tonda di Giffoni” (Giffoni’s rounded).
The third of our blog’s Italian recipes is named crucchi viterbesi.
Prep: 30 minutes
Cook: 20 minutes
Servings: in the region of 15/30, based on shape
Ingredients
- Hazelnuts 14 ounces
- Cocoa 3.5 ounces
- 2 eggs
- Sugar 14 ounces
- Flour 2 tablespoons
Hazelnuts, main ingredient of the crucchi viterbesi
Photo by Jocelyn Morales on Unsplash
Among the most original and less-known Italian recipes, these biscuits are made with hazelnuts and cocoa, easy and quick to prepare and taste with a cup of coffee. The term “crucchi” means “Germans” in Italian dialect: these cookies take their name from a German princess, who allegedly used to bake them in the Tuscia region.
Christmas is coming: it’s the ideal time to visit Tuscia, in Italy, and discover its delicacies. The late-Autumn colors will warm you up and the Winter chill will make you want to try these cookies and buy them as a Christmas gift for your friends. Here’s the recipe of the crucchi viterbesi.
Mix cocoa and sugar and add two tablespoons of flour.
Make a well in the center of the flour and crack the two eggs into it.
Knead the dough, adding the hazelnuts and making small irregular portions.
Put the cookies on a baking tray and pinch to give them the desired shape.
Bake the crucchi in the oven, preheated to 180 °C/350 °F for about twenty minutes.
You can serve them with coffee, but they’re ideal also with liquors and wine.
Speaking of Italian recipes, ever tried the Florentine Grape Bread? Check the recipe in this post of our blog!
