multicolored tagliatelle with fresh sauce
Desserts from Italy
Biscotti rice, with hazelnuts and dark chocolate chips
Biscotti rice, with hazelnuts and dark chocolate chips
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
An alternative to the classics really tasty biscuits rice flour makes the dough very light and much more fragrant, as well giving a perfume and a very unique taste!
preparation
step 1
In a split bowl 2 eggs, add a pinch of salt and brown sugar. Work it all with an electric mixer for a few minutes: you will get a frothy and thick.
step 2
Make sure the sugar is melted and well blended. At this point add the sifted rice flour and stir again with electric whips: it takes 30 seconds and you will get some sort of crumbled shortbread
step 3
At this point add the oil seeds and mix by hand. Add the dark chocolate chips and hazelnuts cut in half.
step 4
Mix everything and make a dough not too bloated but slightly crushed.
step 5
Coated plumcake with a mold for baking paper and put your dough bake in hot oven at 180 ° in a ventilated mode for 20/25 minutes.
step 6
Remove from the oven when you see that the surface of the cookie was well browned.
step 7
At this point, extract the cookie from the mold, let it cool, then, with a sharp knife and very gently, then slice making oblique cuts, of a thickness of about 2 cm.
step 8
Put gently every nook on baking paper accedente the oven at 180 ° in a ventilated mode, and simmer for a couple of minutes per side. Remove from the oven, let cool and serve!