Bay Area chef and teacher, Jessica Theroux spent a year traveling throughout Italy, cooking and talking with Italian grandmothers from whom she learned the true art of food, family, and love. Her cookbook, Cooking with Italian Grandmothers, features over 100 delicious recipes, stunning photography, and the poignant stories of 12 grandmothers from nine regions, each of whom welcomed Theroux into her kitchen to share their wisdom and a soulful meal. Along the way, she meets Armida in Lunigiana and her Pasta di Farro with walnut-parsley sauce; Maria in Sicily and her homemade Ricotta; and Usha’s dense, flaky hazelnut roll in Le Marche.
Usha’s Hazelnut Roll
From: Cooking with Italian Grandmothers
“This hazelnut roll changed my life. Upon the first bite, it revealed itself to be the nuttiest, flakiest, most comforting baked good I have ever eaten…. It marked the beginning of my learning about how love can transform food and cooking, and it remains one of my favorite things to eat. I find a slice of this roll to be quite perfect for breakfast, with tea or coffee mid-afternoon, or as an after-dinner dessert. The roll is rich and dense, and will easily feed many, making it an ideal treat for a large group.”
Usha’s Hazelnut Roll
- For the dough:
- 10 1/2 ounces all-purpose flour
- 2 tsp baking powder
- 10 Tbsp. (1 1/4 sticks) frozen unsalted butter
- 1/2 cup sugar
- 1 egg
- 2 Tbsp. milk, water, or cream (I used almond milk)
- 1/2 tsp vanilla extract
- For the hazelnut filling:
- 2 egg whites
- 1 egg yolk
- 6 Tbsp. water (I did not put water, the filing would be too runny)
- 3/4 cup sugar
- 4-5 drops bitter almost extract, or 3 bitter almonds (optional)
- 2 cups toasted hazelnuts, finely chopped or ground into rough pieces
- For the glaze:
- 1 egg yolk
- 1 tsp milk
Preheat the oven to 385 F, and line a baking sheet with parchment paper.
To prepare the pastry dough, mix together the flour and baking powder, and place them in a mound on a clean surface. Cut the frozen butter first into thin slabs, then long rectangles, and finally into very small cubes, about 5 to 10 millimeters. It is easiest to do this if you coat the butter and knife with some of the flour; this prevents the knife from sticking too much. Spread the butter cubes around the periphery of the flour mound. Make a well in the center of the flour. Add the sugar, egg, milk, and vanilla extract to the well. Scramble these together using a fork, then slowly incorporate the surrounding flour, using the fork to stir it in. When the mixture becomes too thick for the fork, use a large knife to cut in the rest of the flour and butter. Continue cutting the dough together, remembering to scrape under, and turn over the dough during this process. Do this for a couple of minutes, until the dough is in the form of large, crumbly lumps. Wash and flour your hands. Briefly knead the dough until it is no longer sticking strongly to the board. If the dough is wet, feel free to sprinkle on a little extra flour. Do not over-knead. You still want to see the little pieces of butter in the dough; this will produce a flaky crust. Form the dough into a ball, wrap it in plastic, and refrigerate for 15 to 30 minutes.
While the dough chills, make the hazelnut filling; Whisk together the egg whites, yolk, sugar, and bitter almond. Stir in the chopped toasted hazelnuts. After the dough has chilled, sprinkle 1 to 2 tablespoons of flour onto your work surface, to prevent the dough from sticking. Roll the dough out to form a large rectangle, about 2 feet long and 1 foot wide. Remember to scrape underneath the dough, and flip it over a few times; sprinkle a little flour on the surface each time you do this, again to keep the dough from sticking. Spread the filling evenly over the dough, to about 1/2 inch from the edges. Roll the long side of the dough over itself, using a knife to scrape under the dough if it is sticking. Roll all of the dough to form a long log. Carefully transfer the log to the baking sheet, forming it into a half-circle. Fold each end of the dough over itself, pressing it together to close. Using a knife, cut a zigzag along the top of the roll. Whisk together the egg yolk and teaspoon of milk; lightly brush this over the top of the roll. Bake for 40 to 45 minutes, until the roll, is crispy and dark golden brown on top. Serve warm or cooled to room temperature.
MedejaJuly 18, 2012 at 11:04 pm
Mmm..hazelnuts.. That roll looks like a wonderful treat.
Nami | Just One CookbookJuly 19, 2012 at 6:07 am
This bread reminds me of the hazelnut bread that my mom used to buy from the famous bakery. It was so good and I wasn't even hazelnut fan back then. All the sudden I remember the taste and I put very good butter on lightly toasted bread and ate it… This roll looks heavenly and nostalgic… Love all of your props – another fun to look at your photos. 🙂
AnonymousJuly 19, 2012 at 8:10 pm
This looks so rustic and delicious. I love the way you photograph the loaf with all the beautiful colors around it too. So inspiring!
MarinaJuly 22, 2012 at 1:00 am
Love hazelnuts, and this bread is fantastic! Just need to find some hazelnuts…:)
MarinaJuly 22, 2012 at 1:02 am
Forgot to mention: I am in love with everything Italian, especially after visiting the famous Carlos Bakery (from Cake Boss) in Hoboken, NJ last week…:)I think I need this book too…
Purabi NahaJuly 26, 2012 at 5:48 am
Hi there! This looks delicious!! First time here and really amazed by the wonderful recipes you have on your blog!!
Swathi IyerSeptember 30, 2012 at 3:59 pm