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A crunchy pat-in-the-pan crust balances an indulgent Italian filling
Milk Street Bowtie Chocolate-Hazelnut (Gianduja) Crostata

Chocolate-Hazelnut (Gianduja) Crostata

1 hour 15 minutes 45 minutes active

Chocolate-Hazelnut (Gianduja) Crostata

Free

The chewy, rich filling for this dessert was inspired by gianduja, a chocolate-hazelnut paste created in Turin, Italy. The crust, made with whole-wheat flour, is simply pressed into the bottom of springform pan; its nuttiness pairs perfectly with the intense filling. If you like, dust the baked crostata with powdered sugar before serving, or top wedges with unsweetened whipped cream or crème fraîche. The crostata is best served the same day, but leftovers can be covered in plastic wrap refrigerated overnight; bring to room temperature before serving.

163 grams (1¼ cups) hazelnuts
65 grams (½ cup) all-purpose flour
35 grams (¼ cup) whole-wheat flour
214 grams (1 cup) white sugar, divided
1/4 teaspoon baking powder
Kosher salt
6 tablespoons (¾ stick) salted butter, cut into ½-inch cubes and chilled
1 large egg yolk plus 3 large egg whites
2 1/2 teaspoons vanilla extract, divided
4 ounces bittersweet chocolate, chopped
1 teaspoon instant espresso powder
Ingredients
  • 163

    grams (1¼ cups) hazelnuts

  • 65

    grams (½ cup) all-purpose flour

  • 35

    grams (¼ cup) whole-wheat flour

  • 214

    grams (1 cup) white sugar, divided

  • ¼

    teaspoon baking powder

  • Kosher salt

  • 6

    tablespoons (¾ stick) salted butter, cut into ½-inch cubes and chilled

  • 1

    large egg yolk plus 3 large egg whites

  • teaspoons vanilla extract, divided

  • 4

    ounces bittersweet chocolate, chopped

  • 1

    teaspoon instant espresso powder

Directions
  1. 01
    Heat the oven to 375°F with a rack in the lowest position. Mist a 9-inch springform pan with cooking spray. Spread the hazelnuts on a rimmed baking sheet, then toast until deep golden brown, about 10 minutes. Enclose the nuts in a kitchen towel and rub vigorously to remove the skins. Set aside.
    See Demo
    Chocolate-Hazelnut (Gianduja) Crostata Step 1
  2. 02
    In a food processor, combine both flours, 53 grams (¼ cup) of the sugar, the baking powder and ¼ teaspoon salt. Process until combined, about 5 seconds. Scatter the butter over the mixture and pulse until it resembles coarse sand, 10 to 12 pulses. Add the egg yolk and ½ teaspoon of the vanilla extract, then process until evenly moistened and clumping together, 20 to 30 seconds.
    See Demo
    Chocolate-Hazelnut (Gianduja) Crostata Step 2
  3. 03
    Transfer the dough to the prepared pan; do not wash the food processor. Press into an even layer and prick with a fork about every ½ inch. Bake until golden in the center and slightly darker at the edges, 15 to 20 minutes. Meanwhile, in a small microwave-safe bowl, microwave the chocolate on 50 percent power, stirring every 30 seconds, until smooth and melted. Set aside.
    See Demo
    Chocolate-Hazelnut (Gianduja) Crostata Step 3
  4. 04
    In the food processor, pulse the hazelnuts until roughly chopped, about 8 pulses; measure out ¼ cup and set aside. Add the remaining 161 grams (¾ cup) sugar and process until it resembles wet sand and sticks to the corners of the workbowl, about 2 minutes. Scrape the bowl. Add the egg whites, the remaining 2 teaspoons vanilla extract, the espresso powder and ½ teaspoon salt. Process until smooth, about 10 seconds. Add the chocolate and process until incorporated, another 10 seconds, scraping the sides as needed.
    See Demo
    Chocolate-Hazelnut (Gianduja) Crostata Step 4
  5. 05
    Spread the hazelnut-chocolate mixture in an even layer on the crust, then sprinkle the reserved chopped nuts around the perimeter. Bake until slightly puffed and the edges begin to crack, 20 to 25 minutes. Let cool on a wire rack until the edges pull away from the sides of the pan, about 15 minutes. Remove the pan sides. Serve warm or room temperature.
    See Demo
    Chocolate-Hazelnut (Gianduja) Crostata Step 5
Tip: Don’t underprocess the hazelnut and sugar mixture. Grinding it until fine and paste-like is key to the filling’s thick, decadent texture.
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Chocolate-Hazelnut (Gianduja) Crostata

Get Ready to Cook

10

Servings

1 hour 15 minutes

45 minutes active

Tip

Don’t underprocess the hazelnut and sugar mixture. Grinding it until fine and paste-like is key to the filling’s thick, decadent texture.

Ingredients
  • 163

    grams (1¼ cups) hazelnuts

  • 65

    grams (½ cup) all-purpose flour

  • 35

    grams (¼ cup) whole-wheat flour

  • 214

    grams (1 cup) white sugar, divided

  • ¼

    teaspoon baking powder

  • Kosher salt

  • 6

    tablespoons (¾ stick) salted butter, cut into ½-inch cubes and chilled

  • 1

    large egg yolk plus 3 large egg whites

  • teaspoons vanilla extract, divided

  • 4

    ounces bittersweet chocolate, chopped

  • 1

    teaspoon instant espresso powder

Step 1 of 5

Toast the hazelnuts

163
grams (1¼ cups) hazelnuts

Heat the oven to 375°F with a rack in the lowest position. Mist a 9-inch springform pan with cooking spray.


Spread the hazelnuts on a rimmed baking sheet, then toast until deep golden brown, about 10 minutes. Enclose the nuts in a kitchen towel and rub vigorously to remove the skins. Set aside.

Step 2 of 5

Combine the dry ingredients

65
grams (½ cup) all-purpose flour
35
grams (¼ cup) whole-wheat flour
53
grams (¼ cup) white sugar
¼
teaspoon baking powder
¼
teaspoon kosher salt
6
tablespoons (¾ stick) salted butter, cut into ½-inch cubes and chilled
1
large egg yolk
½
teaspoon vanilla extract

In a food processor, combine both flours, 53 grams (¼ cup) of the sugar, the baking powder and ¼ teaspoon salt. Process until combined, about 5 seconds.


Scatter the butter over the mixture and pulse until it resembles coarse sand, 10 to 12 pulses. Add the egg yolk and ½ teaspoon of the vanilla extract, then process until evenly moistened and clumping together, 20 to 30 seconds.

Step 3 of 5

Transfer the dough and bake

4
ounces bittersweet chocolate, chopped

Transfer the dough to the prepared pan; do not wash the food processor. Press into an even layer and prick with a fork about every ½ inch. Bake until golden in the center and slightly darker at the edges, 15 to 20 minutes.


Meanwhile, in a small microwave-safe bowl, microwave the chocolate on 50 percent power, stirring every 30 seconds, until smooth and melted. Set aside.

Step 4 of 5

Pulse and process

161
grams (¾ cup) white sugar
3
large egg whites
2
teaspoons vanilla extract
1
teaspoon instant espresso powder
½
teaspoon kosher salt

In the food processor, pulse the hazelnuts until roughly chopped, about 8 pulses; measure out ¼ cup and set aside. Add the remaining 161 grams (¾ cup) sugar and process until it resembles wet sand and sticks to the corners of the workbowl, about 2 minutes.


Scrape the bowl. Add the egg whites, the remaining 2 teaspoons vanilla extract, the espresso powder and ½ teaspoon salt. Process until smooth, about 10 seconds. Add the chocolate and process until incorporated, another 10 seconds, scraping the sides as needed.

Step 5 of 5

Spread, sprinkle, bake and serve

Spread the hazelnut-chocolate mixture in an even layer on the crust, then sprinkle the reserved chopped nuts around the perimeter. Bake until slightly puffed and the edges begin to crack, 20 to 25 minutes.


Let cool on a wire rack until the edges pull away from the sides of the pan, about 15 minutes. Remove the pan sides. Serve warm or room temperature.

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