Biscuits from Prato Receipe
Yield: 40 biscuits
• flour 00: 500 g
• sugar: 300 g
• almonds: 250 g
• 3 whole eggs
• 3 egg yolks
• Butter: 50 g
• 1/2 sachet of yeast
• a glass of Vin Santo
• a pinch of salt
Put the flour on the table and make the fountain, in the centre put the whole eggs and two yolks, the sugar, the yeast, the melted butter, the Vin Santo and a pinch of salt.
Work the mixture quickly, and then add the toasted almonds (cold).
With the dough make some loaves at least 5 centimetres wide and 2 high.
Place them on a greased and floured pan, well-spaced, sprinkle them with egg yolk and
bake them at 200 degrees for about 30 minutes.
Remove them from the oven and once cooled cut them obliquely, one centimetre wide, put them back in the oven 5/10 minutes to obtain the biscuit.
You may Also Like
Fruit Focaccia – Fruit flat bread (TOPPING WITH VANILLA FLAVOURED SUGAR) Ingredients: 200 grams of sugar 3 eggs 200 grams [...]
Today I propose you a typical Maremma dish! Pigeon and wild boar in salmì! Unfeasible at home? It is not [...]
Fresh pasta with ricotta cheese and nettles
Now let’s see how our chef will be keeping us company today and which recipe he has prepared for us: [...]
Our Easter cakes
These preparations together with the tarts, the “focaccia” with lard, “il pesce al cioccolato” (soft roll filled with chocolate cream) [...]
COFFEE CAKE 200 GRAMS MASCARPONE CHEESE 2 EGGS 2 TABLESPOONS OF SUGAR 12 FRESH SAVOIARDI BISCUITS 1 CUP ESPRESSO COFFEE [...]
Tilde Apple Pie
Dears, I found an old recipes writing book from many years ago, by Vittorina Vecchioni inside my library and I [...]