Tag: Biscotti

Alberelli biscuits – Recipe Biscotti alberelli di – Italian Cuisine

»Alberelli biscuits - Recipe Biscotti alberelli di Misya

First of all, prepare the pastry: put all the ingredients in a bowl and work quickly, until you get a homogeneous dough, then wrap it with cling film and let it rest in the fridge for at least 1 hour.

In the meantime, prepare the cream: start whipping the egg whites with salt in a bain marie, when they begin to whisk, add the sugar and continue whipping for about 5 minutes, until you get a swollen, shiny and firm meringue, with the sugar completely dissolved. .
Remove from the water bath and continue to whisk to let it cool.

At this point, stir in the softened butter and vanilla, again with a whisk, and then also the icing sugar.

Color the cream with a few drops of food coloring, mixing well to make it distribute evenly.

Take the dough back, roll it out into a fairly thin sheet and create your rounds, respectively 4.5 cm, 4 cm and 3 cm.

Place the circles on the baking sheet lined with parchment paper (I prefer to put them already in order of size, as they will be combined, so the work afterwards will be faster) and cook for about 10 minutes at 180 ° C, in a preheated convection oven, then leave cool completely.

Assemble the saplings: place one of the large circles of pastry on a tray or serving plate, create a nice layer of cream with a sac-à-poche with a star spout, decorated with sugars.
Repeat with the second floor: cover with the circle of the middle size, create another layer of cream, decorated with the sugars.
Finish with the third floor: place the smallest circle, add a nice sprig of cream (this time make it more pointed) and decorate with sugars and a star on top.

The alberelli biscuits are ready, you just have to serve them.

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Love letter cookies – Biscotti love letter recipe – Italian Cuisine

»Love letter cookies - Misya Biscotti love letter recipe

In a large bowl, work together all the ingredients except the dye.

Once you have a homogeneous dough, cover it with food wrap and let it rest in the fridge for 30-40 minutes.

Divide the dough into two parts from 2/3 and 1/3 respectively. Color the smaller part with the food coloring, kneading until obtaining a homogeneous color.
Roll out the dough to a thickness of half a cm and with a very small mold made of hearts.

Add the white dough and make 8 cm squares on each side.
Fold 3 corners towards the center to form the envelope. Then decorate with the hearts, brushing one side with water to attach them.
Let it rest in the fridge for 15-20 minutes.

Place the biscuits on a baking sheet lined with baking paper and bake in a preheated oven at 180 ° C for 15-20 minutes.

Let the love letter cookies cool before serving them.

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Recipe Biscotti sbrisoloni – Italian Cuisine – Italian Cuisine

Recipe Biscotti sbrisoloni - Italian Cuisine

  • 220 g flour 00
  • 120g butter
  • 120 g sugar
  • 120 g almonds in small pieces
  • 95 g dark chocolate
  • 60 g corn flour
  • 25 g milk
  • a yolk
  • cocoa
  • 4 g baking powder for cakes
  • an egg
  • salt

For the sbrisoloni biscuit recipe, melt 25 g of chocolate. Chop the rest. Sift the 00 flour, baking powder and cocoa, mix them, add the corn flour and form a fountain on the work surface. Beat the egg. Take 15 g (the rest will not serve) and beat them in a bowl with the yolk, milk and a pinch of salt. Mix the butter with the melted chocolate and the sugar. Pour in the center of the fountain the chocolate butter first, then the eggs beaten with milk. Start to work the dough mixing the ingredients in the center first, then incorporating the flour.
Complete by adding the almonds and the chocolate into small pieces. Form spheres of about 3 cm in diameter, arrange them on one or more plates lined with parchment paper and squash them slightly so as to form irregular discs. Bake at 180 ° C for 15-18 minutes. Remove the biscuits and let them cool completely before tasting them.

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