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Thursday, March 17, 2011

THE BICCIOLANI

The Bicciolani are biscuits from Vercelli  they born in the Italian Renaissance. This recipe is typical of Piedmont cuisine was created by adding a paste of traditional spices, especially cinnamon, cloves, cinnamon, white pepper and coriander. This recipe leads through the spices, the cuisine of Piedmont scents and tastes of the Far East are often forgotten today.

Obviously depending on the amount of spices that are used there are several versions of the recipe bicciolani, but I can assure you, all good.

DIFFICULTIES : DIFFICULT

INGREDIENTS FOR 4 PEOPLE:

- FLOUR 00 400 gr
- Corn flour 100gr
- BUTTER 370 gr
- SUGAR 180 g
- N 2 EGGS
- Egg yolks 3 n
- Coriander powder 1 pinch
- Cinnamon 1 pinch
- Nutmeg 1 pinch
- White pepper powder 1 pinch
- 1 pinch POWDER CARNATION

PROCEDURE:

Pass the butter with a tarot or spatula to soften it. Place in a bowl and mix it with sugar until creamy. Combine spices and eggs one at a time, stirring well. Infini mix the flour.

Mix quickly to avoid those who melt the butter and let stand in refrigerator for 3 4 hours.

Grease and flour a baking sheet. Put the dough of the bicciolani in a pastry bag and roll into strips of dough about 10 cm.

Bake at 180 ° C for about 10 minutes.

Find out other typical recipes of Italy Piedmontese cuisine on visitpiedmont.blogspot.com .

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