I Ritornello - Cocoa and Almond Biscotti
I have often re that sooner or later I would have made the biscuits, I like the advertising you see where the good mother to prepare children and scented biscuits with floured remain the nose with eyes pods waiting to leave the oven. There is nothing more beautiful than happy to make small / large children, especially if hungry!
Ingredients for the almond paste:
250 gr of flour
110 gr sugar
90 g of butter
15 g of ground amaretti
10 g of peeled and chopped almonds
1 egg
1 tablespoon honey
Half sachet of yeast
a pinch of salt
Ingredients for dough with chocolate:
250 gr of flour
120 gr of zuchero
100g butter
30 g cocoa powder
25 g of milk
25 gr ground amaretti
1 egg
Half sachet of yeast
a pinch of salt
The almond paste:
Beat softened butter with sugar until a soft cream. Add the amaretti and almonds both broken, the 'egg, a tablespoon of honey, a pinch of salt, flour and yeast. Mix gently until a dough is smooth and homogeneous.
Dough with chocolate:
Beat softened butter with sugar until a soft cream. Add the cocoa, milk, crushed amaretti, the 'egg, a pinch of salt, flour and yeast. Mix gently until a dough is smooth and homogeneous.
Preheat the oven to 180 ° around.
Take small amount from the dough and form a long roll 4, ie one roll to an almond and cocoa, lightly press the 4 roll against each other to join them and cut them to make cookies about 2 cm wide. Put them on a baking paper lined oven and bake at 180 degrees for 15 minutes.
After you baked them on a cool grill and enjoying the company!
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November 1st, 2008 at 09:23
Mitico!
November 2nd, 2008 at 10:01 a.m.
... I had the pleasure to enjoy your biscuits ... wonderful.
... But the opportunity to lead a question often happens to me, after having stumbled in the preparation of certain dishes, to make the egg ... So what? I regret getting or using them to feed my plants. So I have experienced in the preparation of spumiglie ... but nothing to be done. The risutaltato is always the same: pleasing to the palate, but flaccid. The cooking in the oven difficult. Enlighten me with your talent? Or Could you recommend something to prepare with the egg? I thank you, my dear.
November 3rd, 2008 at 10:28 a.m.
@ totojack:
@ t: ... when the recipe is always welcome happy!
As for your question ... well advanced the egg can be used for meatballs, and stuffed impanature, can also be frozen until use, but having regard to the request put this with pleasure, a good recipe for spumiglie
November 9th, 2008 at 21:05
This proven. 2 things. I took the bitter cocoa, fits the same or better is sweet? And then I had big problems in the creation of rolls. Both bodies did not have a consistency that allows to be modeled. I had to add flour and cocoa, and finally, after cooking, the white parts were separated from black. What a disaster I have combined ...
November 10th, 2008 at 10:02 a.m.
@ totojack: bitter cocoa is perfect, even for desserts is better to use the bitter cocoa.
As for the dough ... well have to be somewhat 'sticky the important and not too soft (you can add a little' flour but really short). The flour is right to add, just to help to make the rolls, (how to make the gnocchi: it takes a while 'for dough, dust it with flour and press lightly with the palms of the hands will roll over flour l 'dough, roll the long creado)
As for the white parts that were separated from black ... to join the white roll that black should press lightly against one another, but perhaps in your case, the flour that was added was excessive, l ' mixture should remain somewhat 'sticky, not too much, but at least some' so the butter can 'act as glue.
Do you need patience and you'll see that the second time, with these suggestions, will definitely better!
December 11th, 2008 at 16:09
tested directly after the advice of a dear friend gustatrice.
December 11th, 2008 at 16:52
@ pink: some with pleasure!