Good day guys how was your weekend? my fine ^ __ ^
Saturday I spent just a beautiful day with two dear friends ... we spent all day wandering through bologna around shops to buy Caccavelli of all types and invoices and browse the latest Arrivals in the library. We have done so take the hand that we even forget to eat ;-)
After two savory recipes now return to my beloved sweet. Today's recipe is not my bag of flour, also because they are not bocconotti a typical cake of my parties. But it was a month that I mix for the head when I saw them on the blog of Marifra here. I was too curious to feel the taste of those delicious and finally last week I found time to prepare .... but obviously not all donuts are just round with a hole 0_o
and in fact when I went to prepare the stuffing I prudent not to have the grape jam ... I then had to make a variation on the theme .... because I still had some remnants of pandoro hidden in the pantry that I used as stuffing cherry cookies that are here.
and in fact when I went to prepare the stuffing I prudent not to have the grape jam ... I then had to make a variation on the theme .... because I still had some remnants of pandoro hidden in the pantry that I used as stuffing cherry cookies that are here.
teramane I do not want the doc for this change, the next time I'll try the original version ... but I assure you that even so they were pretty good, and I want that cherry-dependent I found them delicious ^ _ ^
Bocconotti to sour
Ingredients 300g flour 00
120g sugar 2 eggs
oil 60g grated rind of one lemon bio
1 teaspoon baking powder a pinch of salt
make bechamel
scrap of black cherry jam pandoro
a spoonful of unsweetened cocoa
1cucchiaio
end of hazelnuts a bit 'of Strega liqueur Method
Prepare the pastry on a pastry working with a fork, the eggs and sugar in the center of the fountain of flour and yeast. Combine oil, organic lemon zest, salt. Form a ball and let rest in refrigerator for at least an hour.
Meanwhile prepare the stuffing crumbling pandoro well and mixed with jam, cocoa and finely chopped hazelnuts and a few tablespoons of liqueur (not to become too soft or liquid).
Take the pastry, roll out with rolling pin and coat the molds (I used a muffin pan). Spread the filling into prepared in advance and cover the bocconotti with other shortbread and sprinkle with granulated sugar. Bake in preheated oven heat at 180 degrees for about 20-25 minutes.
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