Bicciolani
Instructions
The doses are for about 70 cookies.
Pour the flour on a pastry Board, add the sugar and all drugs, stirring well; then add the egg yolks and the butter and cut into pieces, working the dough.
Wrap it in a sheet of wax paper and place in the refrigerator, letting it sit for 6 hours; put it in a waterproof canvas pouch, a rectangular notched nozzle, and on a buttered and floured plate put many biscuits 8-10 cm long.
cm wide.
4, spacing them apart because cooking increases slightly in volume.
Toss them in the oven at moderate heat (180 degrees) cuocendoli for about 10 minutes.
Then soak off the plate and let them cool on a wire rack for pastry covered with a white sheet of paper towels; in this operation, proceed with great delicacy because the ' bicciolani ' are extremely fragile.
Continue as described until you have completed all the dough.
Date of birth day these famous cookies, which are sold in all bakeries of Vercelli, is traced with certainty to 1803, by the expert hands of a certain Teresa Fayed from Crescentino (Vercelli), but it is impossible to know today, among the many recipes kept top secret by confectioners, which is truly authentic.
Ingredients and dosing for 4 persons
- 500 G = = 00 white flour
- 375 g of butter
- 200 g of granulated sugar
- 4 egg yolks
- 1 teaspoon of cinnamon powder
- 1 pinch of pink
- 1 pinch of mace
- 1 pinch of coriander
- 1 pinch of vanilla
- 1 pinch of nutmeg
- 1 pinch of white pepper