Biscuits with toasted almonds and white chocolate with Burro Occelli®
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.
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