Pan di Stelle

Ingredients

• 250 g 00 flour (all-purpose flour)
• 90 g Powdered sugar (powdered sugar)
• 90 g Butter (cold, unsalted butter)
• 30 g Unsweetened cocoa powder (unsweetened cocoa powder)
• 30 g Toasted and ground hazelnuts (toasted and finely chopped hazelnuts)
• 1 Egg (large egg)
• 35 g Milk (whole milk)
• 0.5 bustina Baking powder (approx. 8g of baking powder)
• Salt (a pinch)
• Vanilla extract (to taste)
• Sugar stars (sugar stars for decoration (11 per cookie))
• Water (to moisten the cookie surface)

Steps

1. 1

   In a stand mixer, combine the flour, powdered sugar, cocoa powder, baking powder, cold butter, and a pinch of salt.

2. 2

   Mix until the mixture reaches a sandy consistency.

3. 3

   Add the chopped hazelnuts and vanilla extract.

4. 4

   While the mixer is running, slowly pour in the milk.

5. 5

   Add the egg and give it a final mix until all ingredients are well combined into a dough.

6. 6

   Transfer the dough to a work surface, form it into a block, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.

7. 7

   After resting, roll out the dough with a rolling pin to a uniform thickness of 1-2 millimeters.

8. 8

   Cut out disks using a 5cm diameter cookie cutter.

9. 9

   Place the cookies on a baking sheet lined with parchment paper.

10. 10

    Lightly moisten the surface of each cookie with a little water.

11. 11

    Apply 11 sugar stars to each cookie, pressing them down gently so they adhere.

12. 12

    Bake in a preheated convection oven at 180°C (350°F) for approximately 20 minutes.

Notes

The recipe yields approximately 25-30 cookies. Ensure the butter is cold when starting to achieve the correct sandy texture.

Nutrition per serving

• dessert
• snack
• cookies
• baking
• chocolate
• hazelnut
• vegetarian