I have often promised myself that sooner or later I made the biscuits, I like those commercials where you see the good mother and the children prepare fragrant biscuits with floured nose are wide-eyed waiting for leave from the oven. There is nothing more beautiful than happy to make the small / large children, especially when hungry!
Ingredients for the almond paste:
250 grams of flour
110 grams of sugar
90 grams of butter
15 g of crushed amaretti
10 grams almonds, peeled and chopped
1 egg
1 tablespoon honey
half a packet of yeast
a pinch of salt
Ingredients for dough with chocolate:
250 grams of flour
120 grams of zuchero
100 grams of butter
30 g of cocoa powder
25 g of milk
25 g powdered macaroons
1 egg
half a packet of yeast
a pinch of salt
Almond Dough:
Beat butter with sugar until creamy smooth. Add the crushed amaretti and almonds both, the 'egg, a spoonful of honey, a pinch of salt, flour and baking powder. Stir gently until the dough is smooth and homogeneous.
Dough flavor:
Beat butter with sugar until creamy smooth. Add cocoa, milk, crushed amaretti, the 'egg, a pinch of salt, flour and baking powder. Stir gently until the dough is smooth and homogeneous.
Preheat the oven to 180 °.
Take small amounts by the dough and form 4 long rolls, alternating a roll and a chocolate with almonds, lightly press the 4 rolls against each other to join them and cut them to make cookies about 2 cm wide. Put them on a baking sheet lined with parchment paper and bake at 180 degrees for 15 minutes.
After they are baked let them cool on a wire rack and enjoy together!
Mythical!
I ... had the pleasure to taste your cookies ... wonderful.
But ... take this opportunity to bring a question: I often happens, after I stumbled upon in the preparation of some dishes, to advance the egg whites ... What to do? Sorry to throw them or use them to feed my plants. So I have experienced in the preparation of spumiglie ... but no dice. The risutaltato is always the same: pleasant to the palate, but flabby. The baking difficult. Enlighten me with your talent? Or could you recommend something to be prepared with egg whites? Thank you, my dear.
@ Totojack:
@ T: ... when the recipe is appreciated I'm always happy!
Regarding your question ... well advanced whites can be used for meatballs, stuffing and breading, can also be frozen until use, but given the request put early, with pleasure, a good recipe for spumiglie
This proved. 2 things. I took the cocoa, it's OK, or should the cake? And then I had big problems during the creation of the rolls. Both the doughs not had a consistency that make it possible to be modeled. I had to add flour and cocoa, and eventually, after cooking, the white parts have been separated from the black. What a mess I've made ...
@ Totojack: the cocoa is perfect, even for sweets is better to use the cocoa powder.
As for the dough ... well have to be a bit 'sticky the important and they are not too soft (you can add a little' but very little flour). Add the flour is right, only to help make the rolls, (as is done to make the dumplings: it takes a bit 'of dough, dust it with flour and press lightly with the palms of your hands with flour is taxiing on the 'dough, long rolls of Creado)
As regards the white parts that have remained separated from the black ... to adhere the roll white to the black one you must lightly press them against one another, but perhaps in your case the flour that had been added was excessive, l ' dough should be a bit 'sticky, not too much, but at least a bit' so the butter can 'act as glue.
It takes patience and you will see that the second time, with these tips, will definitely better!
After trying it directly, the advice to a dear friend gustatrice.
@ Pink: certainly with pleasure!