Tuscan biscuits.

Tuscan biscuits. Italian Cuisine.

Soft macaroons — an indispensable attribute of kofepitiya day in Siena, a town in the Italian province of Tuscany, and it serves as a complement to creamy desserts.

Tuscan biscuits.

We will need these ingredients:
• 2 protein
• 225 g of finely crystalline sugar;
• shredded on a fine grater zest of 1 lemon;
• 1 hour. L. vanilla extract;
• 1/2 h. L. almond extract;
• 1 hour. L. ground cinnamon;
• 300 g ground almonds;
• icing sugar for dusting.

Utensil:
• 2 baking sheet (greased and put baking paper).

Tuscan biscuits.

Cooking method:

1. Whisk the whites into stable foam to soft peaks. Stir a spoonful of sugar, without ceasing whipping proteins — they turn into a thick mass of brilliant. Enter the lemon zest, vanilla and almond extract, ground cinnamon and ground almonds, stirring until a soft dough.

2. Pripylite hands with powdered sugar and sformuyte of dough about 20 oval blanks. Transfer to baking sheets and lightly priplyusnite, pressing the dough with your fingers.

3. Preheat the oven to 150 ° C. Bake ware 25 minutes — until golden brown. Cool on baking, and before serving sprinkle with powdered sugar. Store in an airtight container.

About the dish:

For 20 pieces:
Preparation time: 30 minutes.
Preparation time: 25 minutes.
The temperature of the oven: 150 ° C.

Origin richarelli:

So in Italian it is called Cookies. There are various legends about how spicy macaroon pastry was one of the symbols of Italy, in particular, of Siena, where such products adorn almost all the windows of the local pastry shops.

According to popular places in history, a crusader, who was returning from the Holy Land, brought with him the recipe so loved him while wandering cookies in order to be a personal chef in a castle near Volterra in Tuscany could exactly reproduce a treat.

Tuscan biscuits.

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