The dried fruit is a classic of Italian Christmas desserts and breakfasts. From the North to the South of the Country there are many specialties made with walnuts, almonds, pistachios, chestnuts, pine nuts, dried figs, raisins: “Zelten” from Trentino- Alto Adige; “Crescenzin” from Piedmont; “Panforte” from Siena; “Pampepato” from Ferrara; “Parrozzo” from Pescara; “Frustingo” (or “Bostengo”) from Marche; “Mostaccioli” from Naples; “Buccellato” from Sicily.
At Christmas, the homemade biscuits are something special and even the most simple recipe, like this, becomes delicious with Christmas stencils in various shapes and styles. 
Italian Cocoa and Hazelnut Christmas Cookies
- Total Time: 1 hour 10 minutes
- Yield: 12 biscuits if made with large stencils 1x
Description
These homemade Italian biscuits are something special and even the most simple recipe, like this, becomes delicious when made in various shapes and styles.
Ingredients
- 100 g (3 1/2 oz-1/2 cup) toasted and chopped hazelnuts
- 200 g (7 oz) high quality butter
- 150 g (5 1/2 0z) raw sugar
- 350 g (12 oz) Farro flour (or Kamut flour, or other unrefined flours)
- pinch of sea salt
- 1 organic large egg
- 3 tbsp (45 ml) unsweetened cocoa powder
Instructions
- Chop the hazelnuts in a food processor and mix the ingredients together until dough is soft but firm.
- Form a ball and let rest in refrigerator for thirty minutes. Once removed from the refrigerator, knead the dough for a few minutes and, after lying, derive forms of Christmas tree (or other shape) with the appropriate mold.
- Place the cookies on a baking sheet covered with parchment paper and bake at 180° C (350°F/gas 4) for 25-30 minutes.
- Decorate as desired with a dusting of cocoa powder or powdered sugar.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Baking, Chocolate
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 200
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Frequently Asked Questions
What is farro flour and can I substitute it?
Farro flour is milled from an ancient Italian grain with a slightly nutty, earthy flavor. The recipe lists Kamut flour or other unrefined flours as substitutes for the 350g (12 oz) called for — both are whole-grain alternatives that carry a similar depth of flavor.
Why does the dough need to rest in the refrigerator for 30 minutes?
The instructions call for forming the dough into a ball, refrigerating for 30 minutes, then kneading briefly before rolling and cutting. The chill firms the butter (200g / 7 oz) so the dough is easier to roll and hold the cut shapes cleanly without spreading.
How should these cookies be decorated?
The recipe says to decorate as desired with a dusting of cocoa powder or powdered sugar after baking at 180°C (350°F) for 25–30 minutes. The article mentions using Christmas tree stencils and other seasonal shapes for the cuts.
