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Dolcetti of late

ingredients

servings

5

Type 00 wheat flour

300 grams

Butter

200 grams

Egg, yolk

3 unit

Iodized salt

1 pinch

White sugar

150 grams

Jam

100 grams

Hazelnut cream

50 grams

Desserts from Italy - Lazio

Dolcetti of late

Dolcetti of late

vegetarian with gluten with eggs with lactose with nuts

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Dolcetti of late

Sweets of icing with icing and cream of hazelnuts

Dolcetti of late step 1

step 1

Put the flour on a plane and form the classic fountain to center the butter you cut into cubes, taking care to pull it out of the fridge at least half an hour before and mix it with the flour not too much

Dolcetti of late step 2

step 2

Add egg yolks and bang with a fork by flicking the fountain and salt the sugar and work with the tip of your fingers to nn too much heat the dough otherwise everything in the planetarium

Dolcetti of late step 3

step 3

For last 1 teaspoon of sweet yeast x

Dolcetti of late step 4

step 4

Form a ball and cover with film in the refrigerator at least half an hour

Dolcetti of late step 5

step 5

Take back the dough and flake a planter and lay with the rolling pin at a height of 2 cm

Dolcetti of late step 6

step 6

With a small dough cup of about 5 cm in circumference form the disks and on the middle with a bottle cap or the spout of a sac sleeve to a few make a hole in the center

Dolcetti of late step 7

step 7

Overlay the perforated rims on the whole and circle each circle with the choice of fig jam or cream of hazelnuts

Dolcetti of late step 8

step 8

Bake in oven already 180 ° for about 18 mn

Dolcetti of late step 9

step 9

After cooking, cool off and serve for snack with The 'or as after dinner

Dolcetti of late step 10

step 10

Do not be tempted to cook them too much otherwise the drizzle is dry

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