TWO-TONE COOKIES WITH BLACK RICE FLOUR
Ingredients:
For about 30 cookies:
- 200 gr. Nero Beppino Melotti Rice Flour
- 4 eggs
- 180 gr. natural brown sugar
- 80 gr. sunflower oil
- 3 gr. vanilla extract
- 2 gr. salt
- 8 gr. yeast or cream of tartar and bicarbonate
Preparation
Heat the oven to 180 degrees static. Break the eggs into a bowl, add the sugar and the vanilla flavor (which can be replaced at will with lemon peel, orange, a pinch of cinnamon, etc.), mix everything with a whisk. Add the oil and salt while continuing to mix. Without sifting, add the flour, always continuing to mix. Lastly, add the baking powder (or baking soda and cream of tartar previously mixed together). Pour the mixture into a pan (about 30 x 27) lined with baking paper and level. Bake on the central shelf after having previously brought the oven to temperature. Cook for about 30 minutes, check the cooking with a toothpick. For the garnish, you can do it as you wish eg cut the squares in half and stuff them with custard, hazelnut cream, almond cream, etc.
Almond cream preparation:
Toast the shelled almonds in the oven at 170 ° for 10 minutes. Place them in a powerful food processor or food processor and blend until the natural almond oil comes out and a silky cream comes out (about 10 minutes). Use the cream to garnish the cookies!
BUON APPETITO!
Mamma Rosetta
Preparation
Heat the oven to 180 degrees static. Break the eggs into a bowl, add the sugar and the vanilla flavor (which can be replaced at will with lemon peel, orange, a pinch of cinnamon, etc.), mix everything with a whisk. Add the oil and salt while continuing to mix. Without sifting, add the flour, always continuing to mix. Lastly, add the baking powder (or baking soda and cream of tartar previously mixed together). Pour the mixture into a pan (about 30 x 27) lined with baking paper and level. Bake on the central shelf after having previously brought the oven to temperature. Cook for about 30 minutes, check the cooking with a toothpick. For the garnish, you can do it as you wish eg cut the squares in half and stuff them with custard, hazelnut cream, almond cream, etc.
Almond cream preparation:
Toast the shelled almonds in the oven at 170 ° for 10 minutes. Place them in a powerful food processor or food processor and blend until the natural almond oil comes out and a silky cream comes out (about 10 minutes). Use the cream to garnish the cookies!
BUON APPETITO!
Mamma Rosetta
Wholegrain and aromatic, stone milled red flour
Ideal for preparing desserts, creams and, if mixed with other flours, also for the preparation of pasta, pizza and bread. It is a light ingredient that makes the dough crumbly, as well as soft and highly digestible. The stone grinding of the rice allows to keep the organoleptic characteristics intact thanks to the slow processing. Fibers, vitamins, minerals are fully preserved. Naturally gluten-free.
