Daisy cookies – Biscotti margherita

biscotti margherita (Custom)


187 g Butter [0.412 lb]
260 g sugar [0.573 lb]
155 g milk [0.342 lb]
6,25 g ammonia for cakes [0.014 lb]
6,25 g baking powder [0.014 lb]
3 egg yolks
625 g flour [1.378 lb]
salt, vanilla extract, honey
cherry jam

Heat gently over low heat the butter, milk, sugar and vanilla extract for cakes.

Mix everything with your hands and then add the egg yolks, salt, baking powder and a tablespoon of honey. Continue to mix with your hands.

Place the mixture in the mixer, make the machine work for a few seconds and then begin to add (little by little) the flour. Add baking soda and ammonia for cakes.

Knead for a few minutes.

Place the dough in a transparent paper and let rest in the refrigerator.

After 3 hours, remove the dough from the refrigerator. Work with your hands to soften it then roll it out with a rolling pin.

Using a round mold, make some cookies to be brushed with water and then pass them through the sugar (only one side).

Place the cookies on a baking pan and with the pastry bag place a ball of cherry jam in the center of each one.

Bake at 200 degrees [392 f] for 20 minutes.

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