Double layer apricot tart and fruit preserves
126 recipes
Arancini.
ingredients
servings
6
Type 00 wheat flour
500 grams
White sugar
175 grams
Butter
175 grams
Eggs
2 unit
Egg, yolk
1 unit
Baking powder for desserts
16 grams
Vanillin
4 grams
Orange Marmalade
350 grams
Icing sugar
20 grams
Desserts from Italy - Sardegna
Arancini.
Arancini.
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Biscuits filled with bitter marmalade with orange, from which they take their name.
preparation
step 1
Little note! I used the half dose, for the whole dose double the weight of the ingredients and use 5 whole eggs.
step 2
Let the butter melt in a saucepan over low heat or in the microwave oven, checking every 10 seconds so that it does not burn. Sift in the bowl 350 gr of flour, baking powder and vanillin, add the sugar.
step 3
Let the butter cool down before adding it to the powders, together with the whole eggs and the yolk.
step 4
We work with a wooden spoon, mixing the butter with the powders, before moving the mixture onto the floured surface. Add the remaining flour a little at a time, kneading the mixture with your hands.
step 5
We have to obtain a soft pastry, which we will wrap in the transparent film before letting it rest in the fridge for at least 30 minutes.
step 6
After having made it rest, cut a portion of dough, wrapping the remaining one in the film and spread it on the floured surface up to a thickness of about 3 mm.
step 7
With the coppapasta we cut the circles, then kneading the advanced pastry that we will work with that seal aside. Place a teaspoon of jam in the center of the circle, closing it like a panzerino and sealing the edges using your fingers.
step 8
We put on the pan lined with parchment paper and bake at 180 degrees for about 15 minutes. They must be golden. Let it cool before sprinkling with powdered sugar.
