Mulino Bianco: "Ritornelli" shortbread with cocoa and almonds - 24.69 Oz (700g) Pack of 2 [ Italian Import ]

shortbread with cocoa and almonds A rustic recipe with delicious cocoa and almond flour gives rise to Ritornelli: small shortbread fragrant and nutrients, which combine two flavors and two colors to give life to your breakfast more cheerful. Ideal for those who ... ... The morning singing for the joy of a new awakening in the family, cheered even more by a special breakfast.



Recipe to make them at home

ingredients: For the dough with almonds: 250g 00 flour, 110g sugar, 40g butter, 50g of margarine, 15g of crushed amaretti, almond 10g peeled and chopped, 1 egg, 1 tablespoon of honey, half a bag of yeast sweet and a little salt. For the dough to the cocoa: 250g flour 00, 120g sugar, 40g of margarine, 30g cocoa powder, 25g of fresh milk, 25g of crushed amaretti, 1 egg, half a bag of baking powder and a pinch of salt. Almond dough: Whisk the softened butter, margarine and sugar until creamy smooth. Add the macaroons, almonds, egg, honey, a pinch of salt, flour and baking powder until the dough is smooth and homogeneous. Dough cocoa: Follow the same procedure adding cocoa. Withdraw small quantities from mixtures and form rolls of about 2 cm, take turns slightly pressing them with one another. Put in the oven on a greased baking sheet at 180 degrees for 15 minutes.