Madeleines with chestnut and pine nuts
Desserts from Italy
translated by Italian with
This recipe is named un'arzilla nonagenarian that if the invented: I have wanted to try and it seemed perfectly timed to give her his name! The only change I made was replacing cow's milk with rice milk . The ingredients are typically Autumn: chestnut flour, almonds, pine nuts, to prepare and enjoy the fireplace ... perhaps with a glass of fine local wines ... Viva autumn! #intothefitness #NataleTuttiGusti
Chop the almonds finely grind into flour, but first you should triturarle to leave a little bit inside the fridge so that during the grinding do not release their oil.
In a blender also join eggs and fructose, then mix everything.
Add the flours and also use rice milk to soften the dough, pouring it slowly, then add the oil and combination for the mixture well.
Merge pine nuts and finally the baking powder, taking care to sift and mix so that it is evenly incorporated to the mixture, then pour all in a greased silicone mold with a little 'oil.
Bake in a preheated oven at 180 degrees and cook for 20-25 minutes, making the toothpick test to check the cooking.
Sforna the sweet and remove it from the mold, then leave it to cool for good and finally sprinkle the surface with a sprinkling of powdered sugar.