says that originally they were made with the bread dough "enriched," I have had this recipe easy, fast and in my opinion valid. The beauty is that it is easy to vary the doses (and if you're in the mood for meanness, because of the crisis, put some almond less) why you need:
300 g sugar 300 g flour "0"
3 eggs
300 grams of almonds shelled but not peeled (having their skins brown)
a tip of a teaspoon of baking powder
wanting and if you like, a few grains of anise (used, but not everyone likes so it's difficult to buy nooks we have it) Then
:
mix eggs and sugar until they are blended well, it takes no time, no matter reach to dissolve the sugar or make a frothy mixture.
without lumps, add the flour and baking powder, once built to put the almonds will result in a rather sticky dough, I would say obnoxious.
This should be made of narrow strips and thick on the baking oven (or non-stick or cartaforno is better) to start cooking a lot and then expand in a normal pan should be placed not more than two or three or you stick them all; in two or three batches should be run out of the mix, though.
oven at 180 for half an hour, then cut away, from warm and dry. If still too soft or soft, put them in the oven at 200 for about ten minutes.
put in a box or go on a cookie jar for several days, in fact I'm thinking of packing them in bags and make Christmas gifts, possibly decorated with bows along with a bottle of vin santo for soaking!
0 comments:
Post a Comment