Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 6 | 35 minuti |
Ingredients
| 100 g | whole hazelnuts |
| 200 g | 00 flour |
| 80 g | butter |
| 50 g | low-fat white yogurt |
| 1 | egg |
| 120 g | sugar |
| 1 | yolks |
| 300 g | powdered sugar |
| q.b. | boiling water |
| q.b. | food colourings |
Preparation
- Chop the hazelnuts very finely in a blender with a spoonful of sugar until you obtain a fine powder.
- Combine this powder with the flour in the mixer and pour in the sugar, cold butter, cubes and Sterilgarda Low Fat White Yogurt.
- Knead quickly until the mixture becomes crumbly, then add the whole egg and the yolk.
- Form a loaf, cover it with cling film and put it in the fridge to rest for at least 1 hour.
- Take the shortcrust pastry, roll it out into a rectangular sheet about 3-4mm thick and cut into Halloween-themed shapes as desired.
- Arrange the biscuits on a baking tray covered with baking paper and bake in a hot oven at 180° fan assisted for approximately 12-14 minutes until golden on the surface.
- In the meantime, prepare the icing by combining the icing sugar and a little boiling water at a time in a bowl until you obtain a fairly thick cream.
- Divide the neutral icing obtained into as many bowls as the colors you have decided on, add the food colorings you will need to decorate the biscuits;
- Set the icings aside and stir them occasionally to prevent the sugar from crystallizing.
- Remove the cookies from the oven and let them cool on a wire rack. When the cookies are completely cool, use the icing to decorate.
- Wait for it to solidify before serving.
To begin, remove the butter from the fridge about 2 hours before making the recipe. Place the butter in the mixer and beat it for 5 minutes with the brown ...
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