With HUGE delay thank you for your good wishes and in turn wish you all a sincere Happy New Year filled with joy and serenity in the end are the things that matter most.
E 'since before Christmas that we do not publish anything
all this time we rested, we started to do some' shopping for the baby and to free up some 'space for future bedroom that was our fitness-studio-workshop-dressing, but do not worry we also have fun experimenting with new dishes in the kitchen.
Now, however, be patient, as expected Thursday, December 20, I proposed again here to bring recipes of biscuits worth mentioning Christmas in 2007 so do not forget next year and they absolutely have to post them. I am definitely
my favorites, unfortunately I finished the last
last night and were it not that the scale threatens me every morning I would start already this evening to knead.
260 gr flour 170 gr butter 00
100 gr icing sugar 80 g flour
hazelnuts or almonds
2 egg yolks 1 pinch of cinnamon
grated rind of 1 lemon
the juice of half a lemon 1 pinch of salt
Apricot jam Powdered sugar Lemon juice
Make a crust as usual with the first group of ingredients should be mixed first
sugar over butter and spices, formed when
of crumbs then add the flour and egg yolks.
Dial a rectangular loaf dish sealed with plastic wrap, so to stretch it to fit later.
Put it in the fridge to rest for at least half a day but for a few days.
Roll out the pastry to a thickness of 3 mm.
With a star-shaped cutter to cut biscuits and a half of them cut out the center, place on parchment paper and bake at 180-200 degrees.
Cool the cookies.
Then prepare a glaze with powdered sugar and a few drops of lemon and a few drops of water if the lemon is too sour.
sugar over butter and spices, formed when
of crumbs then add the flour and egg yolks.
Dial a rectangular loaf dish sealed with plastic wrap, so to stretch it to fit later.
Put it in the fridge to rest for at least half a day but for a few days.
Roll out the pastry to a thickness of 3 mm.
With a star-shaped cutter to cut biscuits and a half of them cut out the center, place on parchment paper and bake at 180-200 degrees.
Cool the cookies.
Then prepare a glaze with powdered sugar and a few drops of lemon and a few drops of water if the lemon is too sour.
The icing should run well, but not too runny.
Brush the biscuits with half of the "hole" with this glaze to dry and place on grill.
Brush the biscuits with half of the "hole" with this glaze to dry and place on grill.
mate with a little 'apricot jam
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