What are Moretti cookies?
Moretti Grondona are Grondona’s interpretation of a complementary cookie to Baci di dama.
A fragrant hazelnut pastry enclosed in a thin shell of dark chocolate. A small sweetness, ideal to serve at the end of a meal accompanied by a good coffee.
Moretti chocolate melts into your mouth while the fragrance of the dough satisfies your crunchy itch.
Moretti is a unique recipe by Grondona, founded upon the special care in the selection of natural ingredients and processing. The first (and only) choice is Piedmont hazelnuts, which we always buy whole. We do the toasting, peeling and chopping afterward by ourselves.
Moretti cookies story:
Ancient writer Cato is the first to talk about a recipe of small sweet buns called ‘Mustacei’, made of flour, must and aniseed. Afterward many other Roman authors talk about them saying, among other things, that they are sweets that help digestion.
In the late Middle Ages you could find ‘Mostazoli’, cookies made of cooked must, whose suffix -olo suggests that from the bigger shape of Roman schiacce they had already passed to sweets of smaller diameter.
Moretti is special because they are the most recent cookies Grondona has created, and because of the special care that goes into the selection and processing of the ingredients.
Moretti Grondona cookies’ ingredients:
Like Baci di dama, this delicacy is composed of chocolate, wheat flour, sugar, butter, hazelnut, honey, and a pinch of salt. No other fats, flavors, colors, or other preservatives are added. The tradition of Grondona for healthy and natural ingredients lives in each pastry.
Moretti cookies recipe:
220 g Flour 00
90 g Hazelnuts
70 g Sugar
130 g Butter
100 g Dark chocolate
A pinch of Salt
A spoon of Honey
Put the hazelnuts in the mixer and blend until they are reduced to a fine powder.
Mix the hazelnuts powder with the sugar, and add the teaspoon of baking powder to a large bowl.
Take a bowl and add the egg to the center, blending it with the softened butter.
Mix everything until you get a homogeneous mixture, form a dough, wrap it in plastic wrap, let it harden in the fridge for an hour.
After the rest time, spread the pastry on a lightly floured work surface, make a thickness of about 3mm, and make circles with a 5 cm diameter pasta bowl.
Place on a baking sheet covered with parchment paper and bake in a preheated oven at 180 degrees for 15 minutes, cooking times vary greatly depending on the oven.
Check that the biscuits are lightly browned, remove them from the oven and let them cool completely.
Melt the chocolate in a bain-marie, merge the baked biscuits in the melted chocolate.
Place on a tray covered with parchment paper and let it harden in the refrigerator for 30 minutes before serving.