Mario and Paolo Rigoni began collecting savory honey from the meadows of Asiago, Italy, 90 years ago. People the world over have since enjoyed their collection of gourmet products to include fruit spreads and jams. The Rigoni family sweet tooth has continued to expand and in 2006 they introduced Nocciolata.
Nocciolata is a delectable chocolate and hazelnut spread made of only certified organic ingredients and is made according to the Rigoni family original recipe. It uses only the finest dark chocolate from the Antillean Islands, Italian hazelnuts, brown sugar, skim milk, and Bourbon vanilla extract to create a delicious chocolate spread the whole family will enjoy.
You can enjoy Nocciolata at any time of day. Spread on a piece of toast for a savory breakfast or for a delicious afternoon snack. It makes an excellent frosting and filling, too, for your cakes, crepes, cookies, muffins, and more!
Brownies with Pistachios & Nocciolata
INGREDIENTS:
7 oz. Nocciolata
2.8 oz. flour
7 oz. potato starch
5.3 oz. butter
1 egg
1/2 pack dry yeast
3.5 oz. sugar
1.7 oz. pistachio nuts
for the decoration:
custard
icing sugar
DIRECTIONS:
Melt Nocciolata and butter in a double boiler.
Whip together eggs and sugar in a bowl.
Add the flour, potato starch and the dry yeast, previously mixed together.
Gently mix in the pistachios.
Butter a rectangular baking pan. Pour the mixture and let it stand in the fridge for a few minutes. Bake in the oven at 180°F for 20 minutes.
Cool and cut into squares.
Chocolate Hazelnut Cookies
INGREDIENTS:
17.5 oz. Nocciolata
17.5 oz. flour
10.5 oz. corn flour
4.5 oz. brown sugar
9 oz. butter, room temp.
4 eggs
3 tsp. baking powder
1/4 cup rainbow sprinkles
DIRECTIONS:
Cream the butter and sugar together first, then add eggs, corn flour, flour, and baking powder. Mix well until batter is smooth.
Preheat oven to 350°F.
With a rolling pin covered with flour, roll out the dough on a floured work surface to 0.2 inches thick.
Cut out the cookies and transfer to a baking sheet lined with parchment paper. Space cookies about 1½ inches apart.
Add rainbow sprinkles and then bake for 15 minutes.
Flip half of the cookies over and spread 2 teaspoons of Nocciolata on each. Top with remaining cookies.
There has been a critical error on your website.<\/p>
Learn more about debugging in WordPress.<\/a><\/p>","data":{"status":500},"additional_errors":[]}