Christmas biscuits
Published on 27 December 2015
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
A delicate, almost silky shortcrust from Porzia Losacco, also excellent for Nutella baskets. Flavour with vanilla or lemon zest if liked; I left it plain to savour my jams.
INGREDIENTS
350 g '00' flour
150 g starch
150 g icing sugar
250 g butter
1 egg
Strawberry, blueberry and Garda citron preserves
I put sifted flour and icing sugar in a mixer or mix by hand.
I add cold butter pieces.
Egg.
I mix at speed 2 until combined.
I work briefly into a block and wrap.
I refrigerate at least 1 hour, preferably overnight, then cut pieces and soften briefly until pliable.
I roll 3/4 mm thick.
I cut solid biscuits and matching ones with central holes, using favourite cutters, and bake at 180°C for about 13 minutes without overbrowning.
I cool and dust hole-topped biscuits with icing sugar.
I turn solid biscuits over and spread jam.
I sandwich together.
Round occhio di bue biscuits work too. Store in a tin or small gift boxes.
INGREDIENTS
350 g '00' flour
150 g starch
150 g icing sugar
250 g butter
1 egg
Strawberry, blueberry and Garda citron preserves
I put sifted flour and icing sugar in a mixer or mix by hand.
I add cold butter pieces.
Egg.
I mix at speed 2 until combined.
I work briefly into a block and wrap.
I refrigerate at least 1 hour, preferably overnight, then cut pieces and soften briefly until pliable.
I roll 3/4 mm thick.
I cut solid biscuits and matching ones with central holes, using favourite cutters, and bake at 180°C for about 13 minutes without overbrowning.
I cool and dust hole-topped biscuits with icing sugar.
I turn solid biscuits over and spread jam.
I sandwich together.
Round occhio di bue biscuits work too. Store in a tin or small gift boxes.
Original source: https://incucinaconlilly.com/2015/12/27/biscotti-natalizi/
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