The recipe for traditional Ambrosian biscuits, ideal shortbread biscuits to be prepared on December 7 in honor of the patron saint of Milan
Among the traditions, perhaps less known, for the recurrence of the feast of Sant'Ambrogio there are the Biscuits. Many are familiar with them by the term Ambrosiani which derives from the Milanese patron saint Sant'Ambrogio, born in Germany in 339 and died in the Lombard capital in 397. Typical Biscuits Milanese open, in some way, the celebration of the Christmas holidays. They are generally prepared for the feast of Sant'Ambrogio, on 7 December, but very often in Lombard families they are also repeated on the day of Christmas, perhaps – for the sweet tooth – by adding a little chocolate and grains to the classic butter shortbread biscuits. Here, then, is the recipe to follow the Milanese culinary tradition step by step.
100 g dark chocolate
fine grain of hazelnuts
fine chopped pistachios
For the dough
Sift the flours together with the yeast. Melt the butter and let it cool. Add the sugar to the flour, then the softened butter, a pinch of salt, the vanilla extract and the eggs, and mix the ingredients into a ball. Wrap it in a piece of plastic wrap and let it rest in a cool place for at least an hour.
Before baking them
Take the dough, roll it out on a floured surface and form a sheet of about 6-7 mm thick. Shape the biscuits with a round die-cut pastry cutter or of the shape that suits you best. Arrange the biscuits on a baking sheet covered with parchment paper and bake at 180 ° for 10-15 minutes, until the edges begin to brown. Let them cool on a cake rack.
To make them tastier, melt the chocolate in a double boiler. Take the biscuits and dip them halfway into the dark chocolate, letting the excess drain. Then, pass the edges in chopped hazelnuts or chopped pistachios. Place the decorated biscuits on a sheet of parchment paper and let the chocolate harden. You can "dip" them into tea or a delicious hot chocolate.