Biscottini di prato
Instructions
Mix the eggs and the egg yolks with the sugar, then add the flour, baking powder, orange zest, salt and whole almonds.
Make finger rolls around 3 fingers wide and 1 thick finger, put them on a plate lined with parchment paper, and cook in oven at 180 degrees for 15 minutes.
Take them off, cut them and put them back in the oven at biscottare.
Ingredients and dosing for 4 persons
- 400 g of flour
- 250 g of sugar
- 150 g of toasted almonds
- 3 eggs
- 3 egg yolks
- 1 sachet of yeast
- 1 grated orange zest
- Salt