|
I believe these are the best doses for these cookies and they were given to my by an awsome, extremely esperienced pastry chef who works in the best pastry shops in Padova and now my kitchen mate too.
|
|
Difficulty: Intermediate
|
|
Ingredients
butter 500 g
sugar 500 g
yolks 10
milk 170 cc
raisins 350 g
Bertolini baking powder for savory tarts 1 bag
pine nuts 100 g
yellow corn flour 500 g
00 flour 1 kg
salt
vanilla
lemon essence
grappa
|
|
Preparation
Mix softened butter with sugar. Add yolks and whip;
add lukewarm milk, baking powder and salt.
Add rehydrated rasins and pine nuts, then both types of flour, vanilla, lemon essence and a drop of grappa.
Gently work the dough and then roll it into little salami-shaped logs that you will cut in an oblique angle to form the cookies.
Lay them on a baking pan and sprinkle them with powdered sugar before cooking. This will give them a nice and golden color.
Bake at 170°C
Sprinkle again with confectioners' sugar before serving.
|
|
Photo
.JPG)
|
|
|
