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Alessandra Cretacci




Type 0 wheat flour

150 oz

Spelled flour

150 oz

Fresh cream

100 oz


1 unit

Brown sugar

100 oz

Baking powder for desserts

2 teaspoons

Vanilla flavour

1 unit

Desserts from Italy

Alessandra Cretacci

Alessandra Cretacci

vegetarian with gluten with eggs with lactose

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Alessandra Cretacci

Needless to buy a cookie like the Macine if we can make it back home getting a much lighter biscuit ... fragrant and greedy!

Alessandra Cretacci step 1

step 1

Making the mills of the Mulino Bianco is very simple. Break the egg into a bowl, add the brown sugar and whisk it with a whisk. We combine the vanilla, the cream and the two flours sieved together with the yeast.

Alessandra Cretacci step 2

step 2

We continue to work the dough on a lightly floured surface until you get a nice smooth and elastic ball. Meanwhile, turn the oven on, static mode at 170 degrees and line a plate with plenty (I put three) baking paper.

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Alessandra Cretacci step 3

step 3

Resume the dough, roll it to a thickness of 3 or 4 mm with a coffee glass (so not very large) we make circles and then with a bottle of a bottle we make the central hole. We count until the end of the dough.

Alessandra Cretacci step 4

step 4

Now we put our millstones on the plate and cook them for about 15 minutes until they have taken on a satisfying color. Already the same prpfumo will be a conquest and after I doubt that continue to buy them !!!

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