FAVE DEI MORTI
TYPICAL ITALIAN AUTUMN BISCUITS
Difficulty level
TYPICAL ITALIAN AUTUMN BISCUITS
Ingredients
| MANDEL ROYAL | g 1000 |
| all-purpose flour | g 800 |
| caster sugar | g 800-900 |
| eggs | g 200 |
| VIGOR BAKING | g 15 |
Ingredients
| AMANDA | g 1000 |
| all-purpose flour | g 800 |
| caster sugar | g 800-900 |
| eggs | g 200 |
| VIGOR BAKING | g 15 |
Ingredients
| MOGADOR PREMIUM | g 1000 |
| all-purpose flour | g 800 |
| caster sugar | g 800-900 |
| eggs | g 350 |
| VIGOR BAKING | g 15 |
Ingredients
| VIENNESE | g 1000 |
| all-purpose flour | g 800 |
| caster sugar | g 800-900 |
| eggs | g 350 |
| VIGOR BAKING | g 15 |
Ingredients
| MANTECA | g 1000 |
| all-purpose flour | g 800 |
| caster sugar | g 800-900 |
| eggs | g 350 |
| VIGOR BAKING | g 15 |
Ingredients
| AVOLETTA | g 1000 |
| all-purpose flour | g 800 |
| caster sugar | g 700 |
| eggs | g 450 |
Combine all the ingredients until you get a homogeneous dough.
Shape the dough into 2-cm diameter ropes and roll them into sugar.
Cut into small discs, cover with sugar again and place them onto parchment paper sheets.
Bake at 220-230°C the biscuits turn light golden-brown.
