Hazelnut grissini

Hazelnut grissini

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About this recipe: Who doesn't love Italian grissini? This version of the Italian breadstick is made with toasted hazelnuts, perfect to serve at your next party. Just wrap in prosciutto slices or serve with your favorite dip.


Serves: 6 

  • 200g plain flour
  • 1 pinch salt
  • 1 pinch sugar
  • 2 egg yolks
  • 100g cold butter, cubed
  • 2 tablespoons cold water
  • 50g toasted hazelnuts, finely chopped

Prep:40min  ›  Cook:15min  ›  Ready in:55min 

  1. Preheat oven to 180 C / Gas 4. Line a baking tray with parchment.
  2. In a food processor mix the flour, salt, sugar and egg yolks for 30 seconds. Add the cold butter and mix until the mixture is crumbly. Pour in the cold water and mix until a ball is formed.
  3. Sprinkle a work surface with 2 tablespoons of the chopped hazelnuts. Transfer the dough onto the surface and knead in the hazelnuts.
  4. Roll out the dough in a thin rectangle. Cut out some strips, about 3cm wide and 16cm long. Sprinkle with the remaining hazelnuts.
  5. Twist each strip from both ends, creating long and thin cylinders and trapping the hazelnuts in the centre. Transfer to the baking tray, spacing apart.
  6. Bake in preheated oven for 15 minutes or until crisp.


These grissini are perfect to serve with any kinds of dips or to be wrapped with some good prosciutto.

See it on my blog

La Cucina di Nadia

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