10 December 2011 // flaviabi
350 g. White flour “00”
100 g. White sugar
120 g. butter
2 eggs
1 tablespoon ginger in powder
1 teaspoon ground cinnamon
150 gr. hazelnuts
Wildflower honey
Soften the butter in a double boiler. Work the flour with the eggs, sugar, spices and add the butter. Work the dough quickly, and put it in the refrigerator in a plastic bag for at least 1 hour. Roll out the dough with a rolling pin and create cookies in the shapes of your choice. Place on a nonstick baking paper and bake the cookies at 180 degrees for 15 minutes. Remove from oven and place a teaspoon of honey and a nut on each cookie. Put in the oven (turned off but still hot) and let cool.
Category I dolci | Tags: BISCOTTI,cannella,CINNAMONT,GINGER,zenzero | 2 Comments
1 September 2011 // flaviabi
Ingredients for 4 people:
5 peaches
1 lt. Sparkling white wine
4 tablespoons brown sugar
Ground cinnamon
4 / 6 mint leaves
Carefully wash and peel the peaches. Cut into thin slices and in a large bowl, let it marinate with wine sugar, a pinch of cinnamon, mint leaves. Serve it cold.
Category I dolci | Tags: cannella,CINNAMONT,PEACHES,PESCHE NETTARINE,VINO FRIZZANTE,WHITE SPARKLING WINE | No Comments
15 July 2011 // flaviabi
BRAVO MARCO!
Ingredients for 8 persons:
4 eggs
300 ml double cream
100 gr. Amaretto biscuits
50 gr. almond- 4 sheets of gelatine
1 orange
Two tablespoons of brandy
cinnamon
60 gr. Brown Sugar
65 gr. white sugar
Separate the yolks from the whites. Whisk the egg whites with white sugar and a pinch of salt until the mixture is solid, and store in refrigerator. Whisk the egg yolks, with brown sugar , a sprinkling of cinnamon and a pinch of salt, to obtain a creamy compost. Dissolve the gelatin in a bowl with two tablespoons of hot water and when completely melted add it to the yolks. Whip the cream with a spoonful of white sugar. When set add them to the foam of egg yolks, being careful to stir the mixture from the bottom to the up. And now also add the whipped egg whites, always making sure to mix from the bottom up. Cut the orange peel into thin strips and blanch them in very thin water for two or three minutes. Drain and cook in a pan with a tablespoon of brandy and white sugar. Put in the bottom of the molds, the caramelized orange peel, crushed Amaretti biscuits and almond flakes. Pour the mixture and store in freezer for 6 hours before serving.
Category I dolci | Tags: AMARETTI,cannella,CINNAMONT,EGGS,PANNA MONTATA,WHIPPED CREAM,ZUCCHERO DI CANNA | No Comments
