INGREDIENTS
- COCOA BISCOTTI :
- – 200 g of frequent flour.
- – 180 g of flour.
- – 40 g of bitter cacao.
- – 200 g of sugar.
- – 2 tablespoons of corn starch.
- – 4 eggs.
- – 250 g of unsalted hazelnuts or peanuts.
- – 50 g of dried peaches or apricots.
- – Contemporary ginger.
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- PRATO BISCUITS :
- – Two and 1 / 4 cups of self-rising flour.
- – 3/4 cup of powdered sugar.
- – Two eggs.
- – Of the clear ones.
- – Anise seeds.
- – Orange zest.
- – A cup of almonds.
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In the present day the genius cooking-recipesgabizinola visited us to show us the right way to put together 2&cooking-recipesx20e3; spectacular recipes which you could’t miss! CACAO BISCOTTI and BISCOTTI DI PRATO .
Process for each recipes:
1.Toast the nuts.
2.Make a crown with the flour and the powdered sugar that’s ready within the blender: frequent sugar with cornstarch.
3.Add the flavorings, for the cocoa biscotti add ginger and for the di prato floor anise seeds and orange zest.
4.Put the eggs in the midst of the crown and blend with a fork till the flour is built-in with the sugar. Knead.
5.Type 4 buns and bake for half an hour at 180°C on a greased and floured plate.
6.When it cools, minimize on the bias with a bread knife and dry once more in a low oven (150°C) for half an hour. And they’re prepared! .
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