Biscuits with toasted almonds and white chocolate with Burro Occelli®

 

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Biscuits with toasted almonds and white chocolate with Burro Occelli®
COURSE: Sweets and Desserts PREPARATION TIME: DIFFICULTY: Medium difficulty

Ingredients

Work the softened Occelli® Butter with the granulated sugar and demerara sugar with an electric blender until the mixture is nice and creamy, and while continuing to beat with the electric mixer add: the previously beaten eggs gradually, the salt, and the flour sifted with the baking flour until you obtain a smooth mixture. Next, add the chopped salted almonds and the chopped white chocolate. Blend the whole with a wooden spoon and pour the mixture into a pastry bag. On a baking tray well lined with greaseproof paper distribute some small heaps of mixture well apart. Bake in a pre-heated oven at 180°C for 15 minutes, remove from the oven and let cool.

Method


for 25 biscuits
- 85 g granulated sugar;
- 85 g demerara sugar;
- 110 g Beppino Occelli® Butter;
- 85 g whole egg;
- 1 g salt;
- 2 g baking powder;
- 150 g white chocolate;
- 85 g toasted and salted almonds.

giudicata da Icif (www.icif.com)


For this recipe the following have been used:

Beppino Occelli® Butter

BEPPINO OCCELLI AGRINATURA S.r.l.

Regione Scarrone, 2 - 12060 Farigliano (CN) - Italy - Tel: +39 0173 746411 - Fax: +39 0173 746495
ufficiostampa@occelli.it - P.IVA: IT02736140043 - CF 02736140043 - REA 231956 - Reg. Imp. 02736140043 di Cuneo - Cap.soc. € 500.000,00 I.V.