Authentic home cooking from Italy, with US measurements. 
Cocoa and Hazelnut Nascondini with Wheat Germ
I've often talked about my mission to make at home—and recreate from scratch whenever possible—everything we usually buy at the supermarket. One of the most important parts of this is breakfast: cookies, brioche, sweet treats, and granola! Recently, I shared my recipe for making macine cookies. Today, I'm showing you how to make these well-known and loved cookies in a healthy and delicious version, featuring my favorite wheat germ for extra nutrition, brown sugar, whole wheat flour, good quality extra virgin olive oil with a mild flavor, and a rich cocoa and hazelnut filling. I promise, they're super easy to make—and even easier to eat!
Cocoa and Hazelnut Nascondini with Wheat Germ
I've often talked about my mission to make at home—and recreate from scratch whenever possible—everything we usually buy at the supermarket. One of the most important parts of this is breakfast: cookies, brioche, sweet treats, and granola! Recently, I shared my recipe for making macine cookies. Today, I'm showing you how to make these well-known and loved cookies in a healthy and delicious version, featuring my favorite wheat germ for extra nutrition, brown sugar, whole wheat flour, good quality extra virgin olive oil with a mild flavor, and a rich cocoa and hazelnut filling. I promise, they're super easy to make—and even easier to eat!
Open in Cookpad AppSteps
- 1
Make the cookie dough. In two separate bowls, mix the dry ingredients (whole wheat flour, potato starch, wheat germ, brown sugar, and baking powder) and the wet ingredients (egg, extra virgin olive oil, and milk). Combine them and start mixing with a fork, then transfer to a lightly floured work surface.
- 2
Knead until you have a soft, smooth, but not sticky dough. Wrap in plastic wrap and refrigerate for at least 1 hour.
- 3
Meanwhile, prepare the filling. In a bowl, combine the whole wheat flour, cocoa powder, brown sugar, and chopped hazelnuts. Mix with a fork to distribute evenly, then add the egg and extra virgin olive oil. Mix until you have a dough that's easy to shape.
- 4
Shape the filling into a log, wrap in plastic wrap, and refrigerate for 1 hour. Both the dough and filling can be made ahead and kept in the fridge for 1-2 days; if so, take them out 30 minutes before using.
- 5
After chilling, take out the dough and filling. Divide the dough into portions and, using a rolling pin, roll each portion out on a sheet of parchment paper to form a rectangle (the edges don't need to be perfect, as they'll be hidden).
- 6
Place small pieces of the filling at regular intervals, then use the parchment paper to roll the dough over the filling, forming long logs.
- 7
Use a small spatula to cut the logs into pieces where there is no filling, making cookies (this recipe makes about 40-45) and place them on a baking sheet lined with parchment paper.
- 8
Lightly score the tops with three parallel lines, then bake in a preheated oven at 350°F (180°C, conventional) for 15-20 minutes, until the cookies are puffed and golden.
- 9
Remove from the oven and let cool completely (they will firm up as they cool, so don't worry if they seem too soft at first). Serve, or store in an airtight container for several days.
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