Come inizio per la mia collaborazione con la Noberasco vi lascio la ricetta dei biscotti alle albicocche secche. Noberasco è un'azienda che propone una linea di frutta secca e morbida biologica certificata BIOAGRICERT , ente di certificazione riconosciuto a livello internazionale. Ve la consiglio personalmente per l'alta qualità certificata, è davvero una buonissima marca. Tornando alla ricetta, questi biscotti a differenza dei biscotti che solitamente facciamo a casa, rimangono morbidi anche una volta tolti dal forno e raffreddati. I liked them for bits of dried apricots that they felt under your teeth, try them and let me know:).
for about 20 cookies INGREDIENTS: 150 gr
00
flour 1 teaspoon baking powder
50 g sugar 60 g butter 1 egg
100 grams of dried apricots Noberasco
zest a pinch of salt 1 lemon
PROCEEDINGS
Sift flour and baking powder together.
Chop the dried apricots with a small food processor or with a crescent.
Mix all ingredients quickly including apricots.
Knead the dough to mix all ingredients and form a ball.
Place the mixture in piles no larger than a walnut on a baking sheet covered with parchment paper. With floured hands take a bunch at a time and quickly give the shape of a sphere.
With floured tines of a fork, mash the ball up to leave a good sign.
Bake in preheated oven at 175 degrees for about 15 minutes (but depends on the oven). Be careful not to brown too much in (if you function ventilated place it in the last 5 minutes of cooking).
A pleasure sprinkle with powdered sugar icing.
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