Recipe by " Valentina and Bimby "
Ingredients for about 20 yogurt biscuits
- 200 g of 00 flour
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200 g of Ruggeri Rice Flour
-
125 g of natural white yogurt
-
120 g of soft butter
-
130 g sugar
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A teaspoon of baking powder
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A pinch of salt
-
Powdered sugar to taste
-
Nutella to taste
-
Jam to taste
Place the sugar, yogurt, salt and butter in the bowl and mix for 30 seconds at speed 5.
Add the rice flour , the 00 flour, the yeast and work 50 sec. Speed 5. Preferably let the mixture rest for an hour in the fridge with the whole jug so that it hardens.
If you don't have enough time like me, we form many equal spheres the size of a walnut with our hands greased with water, in this way the mixture will stick less to the hands and we will be able to work it better.
Place the spheres on a baking tray lined with baking paper, spacing them a little apart.
Create a dimple in the center of the surface of each biscuit with the back of a ladle and bake in a hot oven at 180° for approximately 15 minutes.
Once cooked, fill the holes with a little Nutella or jam using 2 teaspoons.
Sprinkle the yogurtelli with icing sugar, transfer them to a tray, let them cool well and then serve.
