Learn how to make traditional Italian biscotti campanari calabresi with hazelnuts and create nostalgic memories from childhood. Explore the global inspiration and family variants of this iconic dish. Pay attention to detail and enjoy with coffee or tea.
I’m excited to share with you my recipe for biscotti campanari calabresi. This traditional Italian cookie brings back fond memories of my childhood and is sure to delight your taste buds.
Growing up, I always loved how certain foods, like biscotti campanari calabresi, could transport me back to happy times with my family.
Biscotti campanari calabresi has inspired many iconic dishes around the world. Did you know that the French macaron was originally inspired by Italian biscotti?
My mother used to make a special version of biscotti campanari calabresi with almonds instead of hazelnuts. It’s still my favorite to this day.
While this recipe may seem simple, the key to making perfect biscotti campanari calabresi is in the attention to detail and the quality of the ingredients.
INGREDIENTI
- 300g flour
- 150g sugar
- 100g hazelnuts
- 3 eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 pinch of salt
PROCEDIMENTO
- Preheat the oven to 180°C.
- Mix the flour, sugar, baking powder, and salt in a bowl.
- Add the eggs and vanilla extract and mix until the dough is smooth.
- Chop the hazelnuts and add them to the dough.
- Form the dough into a log and place it on a baking sheet.
- Bake for 20 minutes, then remove from the oven and let cool for 10 minutes.
- Cut the log into slices and bake for another 10 minutes.
SERVIRE CON
Biscotti campanari calabresi is perfect with a cup of coffee or tea. You can also serve it with a scoop of vanilla ice cream for a delicious dessert.
CONSIGLI
For an extra crunch, you can toast the hazelnuts before adding them to the dough. Make sure to store the biscotti in an airtight container to keep them fresh.
I hope you enjoy making and eating these biscotti campanari calabresi as much as I do. Buon appetito!
