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Biscuits to peanuts and chocolate

by Ada Parisi
5 min read
Biscotti americani alle arachidi e cioccolato

American Cookies peanut and chocolate. Crisp edges, soft in the middle, with dark chocolate and peanut. Sweets, but with a touch of salt that makes everything good. Today an American tradition biscuit (So-called cookies), with a sweet-salty combination that I like so much. The pastry and tarts are always a plus with a pinch of salt, as well as the cookies. Think about how fashion goes even slightly salty caramel of cakes and ice cream. Or biscuits, how wonderful BISCUITS SALTED CARAMEL Luca Montersino.

In addition, Chocolate-peanut marriage is a marriage of love, and the Americans know it well. These cookies are easy to prepare and last long, especially if you have the foresight to keep them in an airtight container. If you want, you can substitute or mix the peanuts with cashews, nuts, noci pecan. The American Peanut cookies and chocolate are perfect to snack, with a glass of milk: not just hand them to children, it would be a shame not to try them. If you want, you can do it even thicker, but so they are very friable and delicate, and do not exceed in calories given the size. Of course, I suggest you take a look at all my COOKIE RECIPES, to sample and also to give. And also try to make a nice tart, like CHEESE AND CHOCOLATE TART following my VIDEO RECIPE. Have a good day!

Biscotti americani alle arachidi e cioccolato

AMERICANS TO PEANUTS AND CHOCOLATE COOKIES

Portions: 10 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

DOSES FOR ABOUT 30 COOKIES:

180 grams of flour 00
150 grams soft butter
120 grams of brown sugar
5 grams of yeast
150 grams of dark chocolate drops or chopped
150 grams of salted peanuts (if you like cashews or walnuts)
a pinch of salt
a whole egg

Procedure

Put in a large bowl the softened butter, salt and sugar and mix with a spatula or with a whisk. Add the egg and stir until absorbed, then add the sifted flour and baking powder. Work with your fingertips until you have a smooth mixture and add the chocolate and coarsely chopped peanuts (shake them a little to remove excess salt).

Line a baking sheet with parchment paper. To train with moistened hands balls of dough (the size you prefer) and arrange them on a baking sheet, then flatten slightly with the palm of the hand.

Store the baking tray in the refrigerator for about an hour. Meanwhile, preheat the oven to 170 degrees static and bake the cookies for 10-12 minutes: they must become crispy at the edges but remain soft inside.

Remove from oven and cool completely make cookies. Try them with a glass of milk at snack, they are tempting. Bon appétit!

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