Biscuits with nuts. An easy recipe for a sprint Breakfast. You understand that I like to make everything in-house, cookies for breakfast included. Actually, I am not a large producer of biscuits: I prefer rich pies and cakes soft and tasty. But sometimes it takes a cookie: Indeed, have a look at all my COOKIE RECIPES and you will surely find something you like, come i LADY'S KISSES or the delicious PRETZELS THE ROMAN WINE. These cookies are simple and delicious, energy and crispy thanks to the dried fruit (and the little trick of Sprinkle the work surface with semolina or cornmeal) buttery and the right.
I recommend that you do not stretch the dough too thin of biscuits: these cookies with dried fruit should be thick and full-bodied, you have to bite and are cracked in the mouth. It is of course perfect to be soggy. You can use the dried fruit of your choice, I made a mix of nuts, almonds, hazelnuts and pistachios.
I also added a little’ of raisins, but you can also use diced candied orange peel or even dark chocolate chips. If you want, you can also prepare these biscuits with dried fruit: blueberries, Ribes, coconut, apricots. In short, tune the settings to your taste. They keep quietly 3-4 days if tightly closed. Have a good day!
DOSES FOR ABOUT 25 COOKIES:
250 grams of flour 00
1 whole egg and 1 egg yolk
150 grams of burrofreddo
200 grams of mixed nuts (nuts, hazelnuts, almonds, pistachios)
60 grams of raisins (already soaked for 10 minutes in warm water
150 grams of brown sugar
a large pinch of salt
organic vanilla extract, to taste
semolina or cornmeal to the work plan
icing sugar to decorate, to taste
Put the flour on the work surface, brown sugar, vanilla extract and salt up. Add the cold butter cut into cubes and start to knead with your fingertips until the mixture is a large crumbs. Add the whole egg and yolk and knead until the whole thing is mixed.
Coarsely chop the dried fruit. Carefully dab the raisins until it is dry. Add the dried fruit and raisins to the dough and work until the dried fruit is perfectly distributed in the dough. Wrap the dough in food film and store in the refrigerator for at least an hour.
Sprinkle the work surface with semolina or cornmeal (They will give a rustic feel and slightly crunchy biscuits) and spread the dough with the rolling pin at a thickness of half a centimeter. With a Formina, derive the cookies and place them on a baking sheet covered with parchment paper. Put back in the fridge until ready to bake.
Preheat the oven to 180 degrees static. Bake the cookies for 15-20 minutes or until they are evenly golden. Allow to cool, sprinkle with powdered sugar (If you like) and serve. If kept in a hermetically sealed housing are preserved perfectly for 3-4 days. Bon appétit!