Today's recipe is an alternative to traditional pastry. This pastry with walnuts and then I made two different kinds of cookies: crisp and gobeletti of biscuits, jam-filled pastries typical of the Genoese tradition.
Ingredients:
400 g of flour
50 g of walnuts
200 g brown sugar
70 g of ricotta
120 g of butter
1 egg
apricot jam for Gobeletti
Finely chop the walnuts, but without reducing them to flour.
on pastry sift the flour, sugar and nuts, make the fountain and put in egg, butter and cheese at room temperature. Knead until a smooth ball and let rest in refrigerator for about half an hour.
Shortcake
Roll out half the dough with a rolling pin to ½ cm thick, using the molds that you like the cookies obtained and cook for 20 minutes on a baking tray to 175 °.
Gobeletti
Give the dough a cylindrical shape, with diameter of about 6 cm. From this cylinder 1 cm thick slices obtained 9 and 9 ½ cm thick slices. Lay the slices thicker with a rolling pin until about 2 mm thick discs and coated the muffin molds, fill the Mould with 1 tablespoon of apricot jam and coated disks of dough that you obtained from thin slices. Seal the edges with a fork and bake at 175 degrees for about 15-20 minutes.
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