Ritornelli

Ritornelli cookies

Ingredients

White layer

  • 250g flour 00
  • 100g sugar
  • 100g butter
  • 1 egg
  • 30g peeled almonds
  • 1 tablespoon honey
  • 1 teaspoon yeast

Brown layer

  • 220g flour 00
  • 30g unsweetened cocoa powder
  • 100g sugar
  • 100g butter
  • 1 egg
  • 30g of amaretti biscuits
  • 1 tablespoon honey
  • 1 teaspoon yeast

Steps

White dough

  1. Using a blender, chop the almonds with the sugar.
  2. Combine the chopped almonds with the flour, add the egg, honey, yeast and the cold butter cut into small pieces.
  3. Mix well until you get a smooth dough.

Brown dough

  1. Using a blender, chop the amaretti biscuits with the sugar.
  2. Mix the flour with the unsweetened cocoa and add the chopped amaretti biscuits, also add the egg, yeast, honey and cold butter, cut into small pieces.
  3. Mix well until you get a smooth dough to keep in the refrigerator together with the white dough made previously. Let the two doughs rest in the refrigerator for about half an hour, wrapped in plastic wrap.

The shaping of the biscuits

  1. Divide each dough into two parts and create a total of 4 rolls. Arrange them alternating a white roll with the dark one.
  2. Now cut the assembled rolls together to obtain 2 cm thick cookies.
  3. Arrange the biscuits, well-spaced, on a baking tray covered with baking paper.
  4. Bake in the oven at 180° C for about 15 minutes.
  5. Let them cool before serving.

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