{"id":689,"date":"2021-03-29T19:27:28","date_gmt":"2021-03-29T17:27:28","guid":{"rendered":"https:\/\/www.molinoborgioli.it\/mb\/?post_type=ricette&p=689"},"modified":"2021-04-06T15:08:55","modified_gmt":"2021-04-06T13:08:55","slug":"biscotti-alla-marmellata","status":"publish","type":"ricette","link":"https:\/\/www.molinoborgioli.it\/en\/ricette\/biscotti-alla-marmellata\/","title":{"rendered":"Biscotti con marmellata"},"content":{"rendered":"
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\"\"<\/figure>\n\n\n\n

<\/p>\n\n\n\n

Ingredienti<\/em>
Farina W180 di grano toscano<\/strong><\/strong> Molino Borgioli<\/strong> – 300 g<\/strong>
Burro a temperatura ambiente – 180 g
Zucchero a velo – 120 g
Tuorli – 2\/3
Scorza di limone o bacca di vaniglia – q.b.
Sale – un pizzico<\/p>\n\n\n\n

<\/p>\n\n\n\n

Preparazione<\/em><\/strong>
Impastare il burro con lo zucchero a velo fino ad ottenere un composto omogeneo. Aggiungere la vaniglia e un pizzico di sale. Quindi, unire i tuorli; lavorare ed aggiungere la met\u00e0 della farina precedentemente setacciata. Quando l\u2019impasto si presenter\u00e0 omogeneo, aggiungere la restante farina e riporre la frolla in frigo per alcune ore. Procedere poi alla preparazione dei biscotti. Infarinare il piano di lavoro e stendere la frolla alta circa mezzo centimetro. Ritagliare le forme con un coppa pasta a bordo liscio, formando un foro al centro in met\u00e0 dei dischi.
Infornare a 175\u00b0C per circa 10-15 minuti. Far raffreddare e spolverizzare con zucchero vanigliato i dischi forati. Velare di marmellata di albicocche o di more i restanti dischi e unirli agli altri.<\/p>\n\n<\/div><\/div><\/div>\n<\/div>\n\n\n

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