Food & Drink Magazine

Biscotti Di Mario - Ricetta

By Pointsofview

(Autore: Laura Forti, food writer per “La Cucina Italiana”)

Ingredienti (per una teglia di biscotti): 1 albume, 100 g di zucchero (ma anche 80), 100 g di granella di nocciola, 90 g di semi misti a piacere (girasole, semi di zucca, sesamo…), mandorle

Tostate i semi, la granella di nocciola e le mandorle. Tritateli tutti grossolanamente. Le proporzioni tra granella di nocciola e altri semi possono cambiare secondo il vostro gusto. Raccoglieteli insieme in una ciotola e mescolateli. Montate l’albume con lo zucchero finché diventa ben fermo e lucido. Incorporatevi i semi, mescolando con una spatola. Disponete il composto a mucchietti o a quenelles su una placca coperta con carta da forno e cuocete a 175°C per 15’ (controllando), poi abbassate a 110°C per altri 10 minuti.


Ingredients (for approx. a dozen of biscotti): 1 egg white, 100 g of caster sugar (or even just 80 g), 100 g hazelnut grains, 90 g of seeds (to taste: sunflower, pumpkin, sesame….), almonds

Toast the seeds, the hazelnut grains and almonds until golden. The proportion between the amount of hazelnut grains and the amount of seeds can change according to personal taste. Chop everything together with a knife. Put them in a bowl and mix them. Whisk the egg white and sugar until stiff and shiny. Add the seeds and nuts, mixing gently with a spatula. Form quenelles or “little mountains” with the mixture and put them on a baking tray covered in parchment paper and bake for about 15 minutes at 175°C, then for another 10 minutes at 110°C.

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