Add all the ingredients to the mixer bowl and mix with the paddle attachment for 1 minute at low speed, until the dough becomes uniform.

Divide into portions and form small balls. Roll over a grater to shape them.

Bake at 160°C (320°F) for 32 minutes with the damper open.

Brush with honey and garnish with crushed hazelnuts.

Tip:

• For a crunchier result, adjust the semolina ratio to 70% fine and 30% coarse.
• For more intense caramel taste, add 30g Pasta Bitter Caramel in the syrup.