Blog

Ingredients 100g flour, 100g potato starch or cornstarch, 120g butter, 50g icing sugar, 2 hard-boiled egg yolks, 1 pinch of salt, 1 lightly beaten egg white, icing sugar to taste Preparation Hard boil the eggs and let them cool completely before separating the yolks. In a bowl, sift together the flour and potato starch (or cornstarch). Make a well in the center, then add the icing sugar, carefully sieved hard-boiled yolks, room temperature butter, and vanilla extract. Quickly mix everything by hand, then roll out the dough with a rolling pin. Cut out cookies about 1 cm thick using appropriate molds. Brush the surface with egg white and bake in a preheated oven at 150 °C. Bake for approximately 20 minutes at 150/170 °C, being careful not to let the cookies darken too much. Remove from the oven and dust with icing sugar.

Ingredients for 6 people 280g granulated sugar, 100g butter 4 whole eggs 1 egg yolk 250g unblanched almonds 4g baking powder 500g 00 flour 1 pinch of salt. 1 small egg for brushing. Preparation Preheat the oven to 190°C and, once it reaches temperature, toast the almonds on a baking sheet for 3-4 minutes; then remove them from the oven and let them cool. Place the 4 whole eggs and one egg yolk in a bowl and add the pinch of salt and sugar. Beat very well until you get a puffy and frothy mixture. Add the warm melted butter and mix; incorporate the sifted flour with the baking powder and mix all the ingredients well. Add the almonds and transfer the mixture to a floured surface. Compact by hand to form a uniform ball. Divide the dough into two or three balls of the same size and from these, form two or three logs about 30cm long; place them in the oven covered with parchment paper and brushed with the lightly beaten whole egg. Bake for 20 minutes at 190°C. Remove the logs, let them cool for a few minutes, and then cut them diagonally to obtain cantucci about 1-1.5 cm thick. Arrange the obtained biscuits back on the baking sheet and "bake again" in the oven at 170°C for about 10-15 minutes. Remove the cantucci and wait until they are completely cool to enjoy them.

Delicious double biscuits, joined by a creamy dark chocolate layer.

An ancient and rich dessert, characterized by a fragrant combination of dried fruit, spices, and honey.

Made with simple, quality ingredients, they are perfect for accompanying spoon desserts like tiramisu.

Orange Blossom Honey Orange blossom honey has a distinct floral aroma that pairs well with desserts. It also pairs well with fish, both raw and cooked. This honey is best used cold to sweeten and flavor yogurt, whipped cream, and desserts made with cream, mascarpone, or ricotta. It is suitable for stretched-curd cheeses of varying maturities: mozzarella, caciocavallo provola, scamorza. This honey is particularly tasty when used in a refreshing summer drink with citrus zest or chopped mint leaves. Particularly suitable for sweetening tea. Chestnut Honey The bitter taste and strong aroma of chestnut honey make it unsuitable for sweetening, but rather for flavoring, or, even better, for consumption as is, on bread, possibly with butter. It is a honey recommended with aged cheeses. Particularly suitable for roasts, especially strong meats, to which it imparts, when used in the right quantity, a particular and subtle aroma appreciated even by those who do not like sweet-savory contrasts. Eucalyptus Honey Eucalyptus honey is ideal for dishes with aromatic or medicinal herbs. Particularly suitable for preparing savory dishes, for example, to enrich the vinaigrette of a mixed salad or in butter-based sauces. Its toffee-like taste makes it popular with children, who find it tasty spread on buttered toast. Wildflower Honey It is a versatile honey, characterized by different nuances, highly appreciated and suitable for all uses. From traditional culinary uses, it is excellent with hot drinks and spread on bread. It preferably accompanies fresh, soft cheeses such as Squaquerone and Taleggio.