PROCEDURE
We start with the biscuits, place on a pastry board the sifted flour together with the yeast making it a fountain.
Then pour in the sugar of cane, oil of sunflower seeds, the seeds of vanilla Burbon, theBlack garlic of Voghiera into pieces and finally the hazelnuts chopped. Knead the dough until you obtain a soft and smooth texture and make a regular shaped loaf that we will leave rest at refrigerator wrapped in plastic wrap for at least 30′.
At the time of preparation, we roll out the dough on a cutting board dusted with flour, then Let's cup it with stencils of the shape we prefer and lay the resulting biscuits on a baking tray lined with baking paper.
We bake in static oven and preheated to 180° for about 15′ or until they are golden on the surface and cooked on the inside.
Leave to cool before serving.
