These cookies are a classic of Italian tradition.
When you walk into an Italian bakery, you’re sure to find these cookies.
Here is the step by step recipe to make them!
To ensure that your biscuits are crispy in every bite, one tip is to make sure to mix the butter and sugar mixture in the standing mixture for about 5 minutes before you start adding other ingredients.
This step is necessary!
Likewise, while adding the filtered flour, ensure you scarcely blend everything in.
It’s all set once you at this point don’t see it in the batter.
This progression guarantees your treat batter is sufficiently delicate to pipe through your sack and tip. This is a typical protest with a great deal of people.
Tell us how it goes.
Makes: About 20 cookies
- 1 cup or 2 sticks of unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg in addition to 1 yolk
- 2 teaspoon vanilla concentrate
- 1 teaspoon salt
- 2 1/4 cups generally useful flour (filtered)
- 1/2 cup (160 grams) jam of your choice (apricot works out positively).
- 1 cup sprinkles, hacked nuts
- 10-to-12-ounce semisweet chocolate chips or hacked chocolate
Heat the oven to 350 degrees. Line two large baking sheets with parchment paper.
Combine the butter and sugar and blend for about 5 minutes.
Yes, that long!
Once the butter and sugar mixture is pale in colour, add the eggs, vanilla, and salt, and beat to combine.
Add the flour, and mix just until the flour disappears.
Fit a piping bag with a medium star tip.
Pipe the dough into about 1/2-inch-wide to 2-inch-long cookies about 1 inch apart.
Bake for about 12 minutes or until they are golden at the edges.
Dip cooled cookies in melted chocolate and top with nuts or sprinkles or fill one side of a cookies with jam, such as apricot jam, and place another cookie on top to make a sandwich.