These biscuits to dunk are nothing more than
a delicious version of sweet taralli , made
more rustic by the use of
Ruggeri Type 1 Soft Wheat Flour . Perfect as biscuits to dunk for breakfast or as a snack, in a nice cup of milk or hot tea. In their
simplicity , they are the favorite of "Un soffio di polvere di Cannella"!
Ingredients
Preparation
On the pastry board, make a well with the flour. Pour the eggs into the center with the brown sugar, oil and ammonia well dissolved in warm milk. Knead until you obtain a smooth and non-sticky mixture, similar to shortcrust pastry.
Shape the biscuits by rolling out the dough on a floured surface and forming large sweet taralli (in this case, break off a piece of the dough, stretch it out until you obtain a cylinder 1.5 cm thick, then cut pieces about 13/14 cm long and close them into a donut shape).
Arrange the biscuits well spaced on baking trays lined with baking paper. Bake in a hot oven 170/180° for 15-20 minutes or until golden brown.
Tip: Once cooled, these cookies can be stored for several days in a tin!
