cookies (recipe by Luca Montersino)

After the Christmas festivities, let me make a simple recipe: the cookies by Montersino, that I worked as a pastry dough instead of using a pastry bag to make little circles on the baking tray, as suggested by him.

HAPPY 2012 TO ALL OF YOU !!!

Ingredients for about 50 cookies

• 300 g butter at room temperature
• 225 g brown sugar
• 120 g free range eggs
• 30g honey
• 200 chocolate drops
• 450 g all purpose flour
• 6 g baking powder
• 1 vanilla bean
• 1 g salt

Preheat the oven to 180° 

Whip the butter with the brown sugar, the vanilla seeds, the honey and the salt. Pour the eggs one by one while the mixture is whipping at low speed; then add the flour sifted with the baking powder and finally the chocolate drops. Roll out the dough between two baking papers, flatten with a rolling pin into the desired thickness and then give the biscuits the shape you most prefer. Bake at 180° for about 15 minutes. Let cool on a rack. 

Novariso Biscuits

I'm trying, I know, all the recipes of Montersino!!!

glutenfree

Biscotti Novariso

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) 

To finish

• 300 g of granulated sugar
• 300 g dark chocolate 70%

delicious cookies

Yesterday free day, iuhhhh into the kitchen to bake cakes. Delicious cookies....as L. Montersino's pastry.

Make about 50 cookies:

• 200 g icing sugar
• 500 g four
• 300 g soft butter
• 80 g egg yolks
• 1 untreated lemon peel
• 2 g salt
• 1/2 Vanilla Bean
• 2 tablespoon unsweetened cocoa powder

Add the soft butter and mix it very well only to the egg batter, Begin to take sides with the flour and knead until it forms a ball around.. For chocolate chip cookies. Flatten with a rolling pin and place it between two sheets of baking paper, put it in the refrigerator for 2 hours to rest for 15 minutes in the freezer or if you have a hurry (I have done so yesterday)
 5. After this time, pick the dough and flour on work surface snervatelo (working to make it malleable again) by mixing one or two minutes until it just becomes elastic. Roll out biscuits and trained many of the shapes you want. Bake at 180 degrees for about 20 minutes, or until sides are golden brown. These I have decorated with lemon icing, melted chocolate to 70%.

  in the oven .................




Method:

1. With the flour make the fountain. In the center put the egg yolks, sugar, seeds of the vanilla, lemon zest, and salt, and knead the mixture without taking the flour at the sides.
2. Add the softened butter and mix it very well only to the egg batter without even taking the flour until it forms a smooth dough.
3. Begin now taking the flour and knead till it forms a ball.  For one third of the dough add 2 tablespoons sifted cocoa powder. For chocolate cookies.
4. Flatten with a rolling pin and place it between two sheets of baking paper, put it in the refrigerator for 2 hours to rest or for 15 minutes in the freezer  if you have a hurry (I have done so yesterday)

5. After this time, pick the dough and flour on work surface and mix one or two minutes until it just becomes elastic. Roll out the pastry and make the shapes you want for your cookies. Bake at 180° for about 20 minutes or until sides become golden brown. These I have decorated with lemon icing, and melted chocolate . 



in the oven...........................