Small Lump On Bum Hole

1, 2, 3... Biscotti!!!

No food or quasi-blogger in this period does not publish recipes and photos of cookies. The toasted joined part of my life recently, that since I knew I should not be afraid to use in industrial quantities on pastry flour for the dough just to carve without sticking everywhere and that :-) If I leave the dough overnight in the fridge is even better ...

So Sunday, as I announced in my previous post, I baked cookies in enormi quantità che sono finiti in sacchetti, sacchettini e scatoline come regalo di Natale per parenti e amici, oltre che nel goloso pancino di mio figlio... :-)

Stelle al limone - biscottini croccanti grazie alla farina di polenta macinata grossa con un pizzico di freschezza data dal limone

per TANTI biscotti

• 250gr di burro ammorbidito
• 250gr di zucchero
• 4 tuorli
• la buccia di due limoni
• 360gr di farina 00
• 220gr di farina di polenta macinata grossa
• zucchero a velo per decorare

Lavorare a lungo il burro con lo zucchero fino a farlo diventare una crema (io ho usato l'impastatrice con il gancio a foglia). Aggiungere i tuorli uno alla volta sempre mescolando e la buccia grattugiata dei due limoni. Unire la farina di polenta e mescolare ancora. Setacciare quindi la farina 00 e unirla all'impasto, che risulterà abbastanza duro. Formare una palla e lasciarla riposare in frigo per una notte (opzionale, secondo me si può tirare anche subito). Stendere quindi una sfoglia di circa 1cm di spessore ed intagliare i biscotti. Cuocerli a 160° per circa 20' o fino a quando risultano dorati. Lasciar raffreddare completamente prima di cospargerli di zucchero a velo.

Alberelli al cacao e fava tonka recipe taken from her (and therefore a guarantee) for these cookies that smell good and away with this spice that was kindly donated by my dear friend's blog Wenny (and she always :-)))

here for MANY

biscuits • 350g of farina00

• 250g butter • 120g sugar • 2 eggs
code 0
• 2 tablespoons vanilla sugar
• 2 tablespoons unsweetened cocoa powder
• 1 • tonka bean
icing sugar to decorate

In a large bowl combine the flour sifted with two sugars, bitter chocolate and fava grated (I have ground to a powder with mortar). Stir and add cold butter cut into small pieces small fridge and work with all the hook-leaf of the mixer until mixture is sandy. Then add the eggs, stirring until dough is smooth and without lumps. Form a ball and keep in the fridge preferably overnight (Highly recommended here because the dough is very soft). Spread a sheet of 5mm and then on a floured surface and carve the cookies. Bake at 180 degrees for about 15 '. Allow to cool completely before you sprinkle them with icing sugar. The original recipe here
.

Well yes, it was a lavorone, stretch, carving, open and close the oven ... at one point seemed to end up more ... :-) But then what satisfaction yesterday when I handed over the first parcels and people were more than happy gift!

very good day to you all!

Martina