White Nocciolata Dusting

Quick and irresistible little treats, made with biscuits and Nocciolata Bianca, with a soft and enveloping texture. Finished with desiccated coconut, they are perfect for a moment of sweetness that is simple yet surprising.

by Claudia Fornaciari

Difficulty

Medium

Duration

30 min

Servings

8-10

Ingredients

  • 200 g of plain cream biscuits
  • 120 g of Nocciolata Bianca
  • Coconut rapé, as needed

Method

To make Polverini with Nocciolata Bianca, first finely crush the biscuits using a mixer.

In a bowl, combine the biscuit crumbs with Nocciolata Bianca and stir with a spoon until you have a smooth, even mixture.

Using a teaspoon, take a small amount of mixture at a time and shape it into balls about the size of a walnut. Then roll each ball in the coconut rapé and place it on a serving plate. Keep the Polverini with Nocciolata Bianca in the fridge until ready to enjoy.

 

Make this recipe with

Nocciolata La Bianca 250g

€4,79

Organic spread with 30% hazelnuts and no cocoa. Perfect for those seeking a smooth, silky and natural taste.

Weight

Recipe by

Claudia Fornaciari

Amante dei dolci e della cucina casalinga, Claudia condivide ricette semplici e golose, ispirate ai sapori di casa e alla tradizione. Tra ciambelle appena sfornate, biscotti fragranti e focacce dorate, racconta il piacere di cucinare con ingredienti semplici e un pizzico di creatività.

Go to the website of Claudia Fornaciari Go to the website of Claudia Fornaciari

More recipes

Torta integrale con Mielbio Rigoni di asiago

Wholemeal cake with Mielbio

on Jun 20 2026
A soft and fragrant wholemeal cake, enriched with fresh apricots, honey, and a light touch of mint. A genuine and aromatic dessert, perfect for a summer breakfast or snack.
Lenticchie e ceci con dressing al Mielbio Castagno Rigoni di asiago

Lentils and chickpeas with Chestnut Honey Mielbio dressing

on Jun 20 2026
A simple and nutritious recipe based on chickpeas and lentils, enriched with fresh diced vegetables.
Pancake fragole e Dolcedì Rigoni di asiago

Pancakes with strawberries and Dolcedì

on Jun 20 2026
Ingredients 1 whole egg 3 tablespoons of Dolcedì sugar from Rigoni di Asiago 100 g oat bran 100 g all-purpose flour 1 teaspoon baking powder 2 tablespoons ricotta cheese 150 ml soy or cow's milk fresh strawberries Preparation In a bowl, mix the egg with the ricotta cheese and sugar. Add the sifted flours with the baking powder, alternating with the milk. Mix well with a whisk. In a non-stick pan, pour 1 tablespoon of batter. When bubbles form, flip and cook on the other side. Serve with fresh strawberries and, if desired, a drizzle of liquid Dolcedì.