- 2 lb all-purpose flour
- 1 cup oil
- 6 eggs
- 1 ¼ lb sugar
- 1 ¼ lb hazelnuts , peeled
- 1 package baking powder
- 1 lemon zest
- 1 cup milk , (optional)
In a bowl mix the eggs with sugar, adding olive oil, a powder yeast dose and the grated zest of one lemon (if liked also a little milk).
Mix well, add the hazelnuts, previously dried in the oven, peeled and cut into pieces, then finally add the flour gradually.
Once a soft dough is made, shape it into long loaves, 1 inch thick and 4 inches wide; then arrange them in an oven tin greased and dusted with flour. After brushing the surface with beaten egg, bake in a moderate oven.
Once cooked, remove from the oven before they have completely cooled down, cut them in small pieces about 1 inch wide. Arrange them again in the oven tin and bake for a few more minutes to make the surface crunchy.