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THUMBPRINT COOKIES BISCOTTI WITH IMPRONTA

ingredients

servings

5

Jam

5 spoons

White sugar

1 spoon

Iodized salt

to taste

Vanilla extract, alcohol free

3 grams

Egg, yolk

2 unit

Potato starch

40 grams

Icing sugar

45 grams

Butter

110 grams

Type 00 wheat flour

125 grams

Desserts from Italy

THUMBPRINT COOKIES BISCOTTI WITH IMPRONTA

THUMBPRINT COOKIES BISCOTTI WITH IMPRONTA

vegetarian with gluten with eggs with lactose

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

THUMBPRINT COOKIES BISCOTTI WITH IMPRONTA

Scented and simple biscuits, suitable for accompanying coffee!

THUMBPRINT COOKIES BISCOTTI WITH IMPRONTA step 1

step 1

In a bowl or in the planetary we mix the flour, the starch, the icing sugar, and the pinch of salt with the cold butter cut into pieces until you get a sandy compound.

THUMBPRINT COOKIES BISCOTTI WITH IMPRONTA step 2

step 2

Add the slightly beaten yolks and the vanilla, stirring until the mixture becomes homogeneous

THUMBPRINT COOKIES BISCOTTI WITH IMPRONTA step 3

step 3

We wrap it in a sheet of paper in the oven or in the film and let it rest in the fridge for at least an hour.

THUMBPRINT COOKIES BISCOTTI WITH IMPRONTA step 4

step 4

We remove the pieces from the dough and with the hands we make balls, let them roll into the smoked sugar, put them on a plate cooked with baking paper

THUMBPRINT COOKIES BISCOTTI WITH IMPRONTA step 5

step 5

With the thumb (thumb) or the index we make a hole in the center of each biscuit.

THUMBPRINT COOKIES BISCOTTI WITH IMPRONTA step 6

step 6

We cook them in the oven at 180 ° for about 10 minutes, then pull them out, add a teaspoon of jam at the center of each biscuit and continue baking in the oven for another 8/10 minutes.

THUMBPRINT COOKIES BISCOTTI WITH IMPRONTA step 7

step 7

We work our fingerprint cookies, let them cool and store them in a tin container, ready to accompany any sweet moment of the day!

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