Nocciolini di Chivasso are part of the confectionery tradition of the city of the same name.
They are specialties with a small, round shape, crunchy, so much so that one leads to another.
They are made exclusively of shelled and toasted hazelnuts of the Tonda Gentile delle Langhe variety, sugar and egg white.
Once the dough has reached the ideal consistency, it is inserted into the special tank of a machine which distributes the right amount of mixture onto the baking sheets, in the form of countless 'buttons' ready to be baked.
The Nocciolini are therefore crumbly, fragile and subject to humidity.
Store in a dry place away from light.
They accompany eggnog, coffee, vinsanto, sparkling wine or champagne and are perfect both at the end of a meal or as a mid-day snack.
