Italian version of chocolate chips cookies

Ingredients:
200 g flour 00
1 / 2 packet of baking powder
125 g butter
100 g brown sugar
125 g peanut butter
1 egg plus 1 egg yolk
125 g chocolate chips


Procedure:

Work butter and sugar with a mixer,
combine egg and egg yolk and others ingredients.
Making piles spaced in baking
and bake at 180 for about 15 minutes.

Little stars biscuits

Ingredients:
250 gr flour
150 grams almond flour
120 gr of sugar cane
100 g of lard
2 eggs
1 tablespoon orange powder
1 / 2 packet of baking powder

Procedure:
Pour all ingredients in a planetary speed 2 and knead for a couple of minutes (if you do not have do with traditional method, kneading in pastry)
Form a loaf and place in refrigerator for at least 1 hour. Roll out the pastry to a thickness of 1 / 2 cm and the molds (I used the little stars) formed cookies. Put them in a baking pan lined with greaseproof paper and bake at 170 degrees for about 20 minutes. Remove from the oven, let cool and sprinkle with icing sugar.

Tandarin and cinnamon biscuits

Saturday, January 30, 2010
Mandarins and cinnamon biscuits

Ingredients:

500 grams of flour 00

200 g butter

275 gr sugar

2 eggs + 1 egg yolk

1 tablespoon syrup and vanilla Mandarins

1 / 2 packet of yeast



Procedure:

Pour the dough the flour sifted with yeast, add the softened butter and mix (if you have not the mixer you can do it by hand) for about 1 minute, add eggs and egg yolk, syrup tangerine and vanilla, sugar and mix.Make a big ball with the dough, wrap in plastic wrap and stored in refrigerator for at least 1 hour. Make small balls and arrange in pan lined with crushed with greaseproof paper. Bake at 200 g for 20 minutes. When they are ready, let cool and sprinkle with icing sugar.

Honey integral flour biscuits

Ingredients:

180g integral flour
3 heaped tablespoons of honey
8 heaped tablespoons of olive oil
1 egg
1 packet vanillin
20 g butter
1 / 2 packet of yeast

Procedure:

Mix the honey with the oil. Join the egg and gradually the flour sifted with yeast and vanilla essence. If the dough is too solid add a little milk. Put it in a pastry pocket and formed by small heaps in the pan. Bake at 160 ° (preheated oven) for 15-20 min. When cooked sprinkle with icing sugar.

nutella crescents

ingredients for the pastefrolle:

500 grams of flour 00
150 gr sugar
150 grams of lard
5 g of ammonia
1 / 2 packet of yeast
100 ml of milk or water
1 tablespoon of jam or honey
1 / 2 packet of vanillin

Ingredients for filling:
a jar of Nutella

Procedure for the pastefrolle:

In a bowl put the flour and sugar and mix, add the lard, ammonia, baking soda, water or milk, honey or jam, vanilla, mix well, wrap the dough in plastic wrap and put into refrigerator for about 1 hour.

Procedure for crescents:

Roll out the dough with a rolling pin and form a very thin layer.
With a cup of milk form many disks, put on a spoonful of Nutella and close forming crescents. Line a baking tray with baking paper and place in preheated oven at 160 ° for about 25 min. Once baked sprinkle with icing sugar.