TWO-TONE BISCUITS with Nero Beppino Rice Flour
With this dose, 30 cookies come out.
INGREDIENTS:
200 gr black rice flour
4 eggs
180 gr brown sugar
80 gr sunflower oil
3 gr vanilla extract
2 gr salt
8 gr baking powder or Cream of tartar bicarbonate
TO GUARANTEE: almonds cream
Preparation:
First I turn on the oven at 180 degrees static. I break the eggs into the bowl, add the sugar and mix with the whisk.
I add the aromas: I chose vanilla extract. I add mixing the oil and salt. I add the flour without sifting, stirring.
Finally I add the baking powder or bicarbonate and cream of tartar previously mixed together. I pour into the pan (mine 30x27 cm) lined with parchment paper and level.
Bake at 180 degrees static on the central shelf for 30 minutes, you can check the cooking with the toothpick.
OTHER USEFUL INFO:
Why black rice flour ?!
The great peculiarity of this recipe lies in the chromatic effect, but not only! Used alone in dough, it ensures exceptional softness without giving up soaking! With a traditional wholemeal flour it is often difficult to obtain this result: the biscuit is very soft, but it keeps very well soaked in the cappuccino. Furthermore, the amount of protein and fiber present in this flour is not comparable to a gluten-free mix or a traditional rice flour, because it is a wholemeal flour.
Variants and seals
In terms of aromas, these biscuits are very versatile, instead of vanilla extract you can add lemon or orange peel, a pinch of cinnamon and whatever you like best. Among other things, this dough also allows a different garnish: if you leave a little big squares and cut them in half, you can fill them with custard, hazelnut, hazelnut or almond cream, offering exceptional and very fast super merendine! For the garnish I chose an almond cream that you can make at home or buy it packaged!
If you want to make almond cream at home ... Very easy!
Toast the shelled almonds (even with the brown skin or peeled on the plate of the oven at 170 degrees for 10 minutes). Place them in a powerful food processor or food processor (I do not recommend the blender) and blend until the natural almond oil comes out and a silky cream comes out; it will take at least 10 minutes, you can proceed intermittently so as not to overheat the appliance!
