I'm trying, I know, all the recipes of Montersino!!!
Ingredients for 120 biscuits (I made them larger so were less)
- 220 g of eggs
- 100 g egg yolks
- 20 g of honey
- 270 g caster sugar
- 375 g of rice flour
- 8 g baking (baking powder for cakes)
- 1 vanilla bean bourbon
- 20 g of Marsala (I put the rum)
Whip the eggs and egg yolks with the honey, sugar and vanilla extract seeds from the pod until frothy and light (took me with the global 7/8 min).
Sift the rice flour with the baking and incorporate into the mixture. Add the rum / marsala. Pour the mixture into the sac-à-poche and made many tufts on trays. Sprinkle with granulated sugar and bake at 210 degrees for about 7 / 8 min. When cooked, add two and two cookies with the melted and temperate chocolate. (I used the quick temper, melted chocolate to a temperature of 45 °, I added 100 g of chocolate into small pieces and mixed in along with a wooden spoon until the chocolate's temperature has dropped to 32/33 degrees. )
TIP: I have the cookies stuck to the parchment paper because the rice flour has this problem, then I let them "dry" well in the oven a few minutes longer. (at a temp. lower than that of cooking)
I added these chocolate decorations, ...... to cover the flaws.
However, they were delicious!
These biscuits keep for about 1 month closed in tin boxes.