Biscotti al Farro e Pinoli con Olio d'Oliva - Spelt Cookies with Pinenuts (Pinoli) and Olive Oil


(ENGLISH VERSION'S FORWARD)

Francesca Gonzales ha voluto dedicarmi un articolo su Bigodino.it  ed io ho pensato di presentarmi con una ricetta della mia nonna, rivisitata però con il tocco della farina di farro.
La ricetta in italiano la trovate pertanto a questo LINK QUI, mentre quella in inglese è a seguire.
Ringrazio Francesca e la redazione di Bigodino per avermi dedicato uno spazio sul loro sito (oggi faccio un po' la diva, concedetemelo via!! ;-))

ENGLISH VERSION


This is one of my family recipes, one of those that my grandmother used to cook when I was a child. I only made an experiment substituing white flour with spelt flour.
It's very fast and I suggest you to prepare them after dinner for breakfast, it will take you just 15 minutes or less, no excuses for having a light and healthy morning wake up! ;-)

Ingredients:

  • 250 gr spelt flour (better if organic) = 1 1/2 cup spelt flour
  • 100 gr sugar = 1/2 cup sugar
  • 70 ml olive oil evo = 1/2 glass olive oil evo
  • 40 ml Vinsanto = 1/4 glass Vinsanto
  • 1 organic lemon (zest)
  • 1 egg
  • 30 gr pinenuts = 4 tablespoons (full) pinenuts
  • 1 1/2 teaspoon baking powder
  • sugar veil

Mix flour with sugar, baking powder and then add olive oil and Vinsanto and melt well.
Add zest and pinenuts and shape small ball (one tablespoon dough) and lightly press over.
Lay them on a mould and cook at 180°C (356°F) for 18-20 minutes.
When ready, take off the oven let them warm and spread with sugar veil.
Ingredients are for 18-20 cookies

Post popolari in questo blog

Pesto di Spinaci - Fresh Spinach Pesto

I cibi che combattono la meteoropatia #PsicheInCucina

Babka al Cioccolato, Mandorle e Rhum - Chocolate, Almonds & Rhum Babka - Babka au Chocolat, Amandes et Rhum

LinkWithin



Related Posts Plugin for WordPress, Blogger...