Moretti (2)
Instructions
The doses are for about 40 moretti.
Sift the flour and place in fontana on the table, in the Middle put the sugar, the egg yolks, margarine, cocoa, marsala, lemon peel and salt.
Knead quickly, form into a ball, wrap it in wax paper and keep it in a cool place for about 1/2 hour.
Making of cylinders, gently because the dough is crumbly, cut them as dumplings and form balls of the shape and size of half nuts.
I usually put them warm for about 1/4 of an hour.
When they are cold, merge them in twos with a tiny bit of chocolate is melted in a double boiler or on very low heat.
Put them in the fridge, then incartarle in metallic paper and still light paper various colors.
Ingredients and dosing for 8 persons
- 300 g of flour
- 150 g of margarine
- 100 g of sugar
- 2 egg yolks
- 50 g of cocoa
- == 1 lemon (zest)
- 1 tablespoon of marsala wine
- 1 pinch of salt
- 80 g of chocolate