360gr 00 flour
120gr polenta flour
240gr caster sugar
5gr ground cinnamon
200gr butter room temperature
10 egg yolks
240gr nibbed hazelnuts
1 pinch of salt
Plus: caster sugar and ground cinnamon
In a mixing bowl put all the ingredients except the eggs. Mix well until getting a really crumbling mixture. Start adding the egg yolks one by one until the mixture comes together in a not too soft dough.
Line a rectangular cake tin with cling film, put the dough and flatten until 2cm thick. Cover with cling film and leave in the fridge far about 3 hours.
Move the dough on a chopping board and cut it in strips around 4cm width, then slice each strip in 1cm. In a tray mix sugar and ground cinnamon, dip all the biscuits in the mixture and arrange them on a no-sticky oven tray and bake at 150°C for about 20 minutes or until they get a golden brown colour. Let cool down completely.
Melt the dark chocolate and dip each biscuit half way in. Place it on a tray with baking parchment and let cool down until the chocolate is set again.