you know those recipes that are saved on the PC with plans to do so soon and which for one reason or another are always in "cookbook"?
Here, the nooks and touched this fate. When I saw the recipe on Blog Paoletta over a year ago but I saved and promised to implement it soon. We have succeeded a few days ago ... : O)
It is a pity, because these nooks are so good that if I had done before them at this time would surely be repeated.
E 'a particular version of the nooks, but not with dates and chocolate almonds. They are, as Paoletta says, a little less of the original rustic, more refined, but I assure delicious!
We carry the recipe as I have copied.
Ingredients for 4 loaves of nooks :
-
2 large eggs - 230 grams of sugar
- 300 grams of flour 00
- 100 grams of dates Noberasco stoned
- 70 grams of pure chocolate extrafondente 75% Venchi
- 1 generous teaspoon of cinnamon
-
30 ml of milk - 1 teaspoon of ammonia for cakes
- 8 grams of baking powder
-
icing sugar to taste - 1 pinch of salt
Preheat oven to 170 ° C.
the chopped chocolate Venchi , pitted and cut into pieces id wingless Noberasco fit very well with the whisk the eggs and sugar until the mixture writes.
With a spatula or wooden spoon to incorporate the flour with the baking powder and cinnamon. Dissolve ammonia
cake (do not worry about the smell, will surely not be in the sweet track) in the milk and add to mixture. Join
also the pieces of chocolate and floured dates.
Cover a baking sheet with parchment paper or a silicone mat.
Sprinkle a little powdered sugar on a sheet of aluminum and create a salamotto with the mixture, which will be very soft. Move it into the pan and crush it a bit to give it the shape of the nooks. Repeat 3 more times, gaining 4 salamotti that will be placed rather far enough because it will widen due to ammonia. (I put two in each pan, then using 2 pans).
Bake for about half an hour. Remove from oven and let stand 20 minutes.
Now set the oven to 150 degrees, cut diagonally cookies with a sharp knife, put them back on the plate and bake another 10 minutes to toast them well.
the oven, let cool and enjoy.
Buon Appetito!
Ps With this recipe I participate in the contest of Ceci "CROC!"
Here, the nooks and touched this fate. When I saw the recipe on Blog Paoletta over a year ago but I saved and promised to implement it soon. We have succeeded a few days ago ... : O)
It is a pity, because these nooks are so good that if I had done before them at this time would surely be repeated.
E 'a particular version of the nooks, but not with dates and chocolate almonds. They are, as Paoletta says, a little less of the original rustic, more refined, but I assure delicious!
We carry the recipe as I have copied.
Ingredients for 4 loaves of nooks :
-
2 large eggs - 230 grams of sugar
- 300 grams of flour 00
- 100 grams of dates Noberasco stoned
- 70 grams of pure chocolate extrafondente 75% Venchi
- 1 generous teaspoon of cinnamon
-
30 ml of milk - 1 teaspoon of ammonia for cakes
- 8 grams of baking powder
-
icing sugar to taste - 1 pinch of salt
Preheat oven to 170 ° C.
the chopped chocolate Venchi , pitted and cut into pieces id wingless Noberasco fit very well with the whisk the eggs and sugar until the mixture writes.
With a spatula or wooden spoon to incorporate the flour with the baking powder and cinnamon. Dissolve ammonia
cake (do not worry about the smell, will surely not be in the sweet track) in the milk and add to mixture. Join
also the pieces of chocolate and floured dates.
Cover a baking sheet with parchment paper or a silicone mat.
Sprinkle a little powdered sugar on a sheet of aluminum and create a salamotto with the mixture, which will be very soft. Move it into the pan and crush it a bit to give it the shape of the nooks. Repeat 3 more times, gaining 4 salamotti that will be placed rather far enough because it will widen due to ammonia. (I put two in each pan, then using 2 pans).
Bake for about half an hour. Remove from oven and let stand 20 minutes.
Now set the oven to 150 degrees, cut diagonally cookies with a sharp knife, put them back on the plate and bake another 10 minutes to toast them well.
the oven, let cool and enjoy.
Buon Appetito!
Ps With this recipe I participate in the contest of Ceci "CROC!"
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