Italian cookies with hazelnuts and chocolate

These little Italians are perfect with delicious cold milk. When you just take them out of the oven, they are soft and tender. And when they cool down, they become hard on the outside and soft on the inside.

Ingredients

• 250 g flour
• a pinch of salt
• 3/4 tsp baking powder
• 150 softened butter
• 1 tsp vanilla extract
• 110 g caster sugar
• 100 brown sugar
• 2 large eggs
• 100 hazelnuts
• 150 dark or milk chocolate, chopped. You can take ready-made chocolate drops.

Directions

1. Lightly brown the hazelnuts in a dry frying pan and chop coarsely (I wrap the nuts in a towel and go over them with a rolling pin)
2. Combine flour, salt, and baking powder in a bowl.
3. In a separate bowl, beat the butter, vanilla extract and sugar thoroughly with a mixer until the consistency is smooth and tender (about five minutes).
4. Add eggs while continuing to beat with a mixer.
5. Add flour and mix thoroughly.
6. Add nuts and chocolate, stir again.
7. Divide the dough in half and transfer each part to plastic wrap. Pack tightly and shape the dough into a sausage shape (approx. 4 cm diameter). Refrigerate for forty minutes. Or do as I do - put it in the freezer for fifteen minutes. the dough is quite soft, so to prevent the sausage from turning into a flat cake, turn it over on its other side a couple of times and crush it with your fingers.
8. Preheat oven to 190 degrees. Line a baking sheet with baking paper.
9. Remove the frozen dough and cut it into circles. Place them on a baking sheet, leaving at least 5 cm between them.
10. Bake for about 10-15 minutes. until golden brown. Transfer to a cutting board and cool.