Italian Cookies "Fettine Langarole"
Baking and Desserts • Italian
Description
If you don't have a square baking dish that is 4 cm high, use any container. If the container is very large, do not spread the dough along the entire length of the dish; do it halfway and adjust the edge with your hands.
Ingredients
- Butter 5 oz
- Cream 0 fl oz
- Cocoa Powder 0 oz
- Wheat Flour 10 oz
- Chopped almonds 5 oz
- Vanillin 0 oz
- Salt 0 oz
- Powdered Sugar 5 oz
Step-by-Step Guide
Step 1
In a clean bowl, add softened butter, powdered sugar, vanillin, and salt, and beat everything with a mixer until fluffy.
Step 2
Pour in the cream, then add the flour, cocoa, and nuts, and mix with a mixer until smooth.
Step 3
Take a square baking dish, preferably 4 cm high, and spread the mixture into the dish. Place it in the refrigerator to set the dough for at least 30 minutes.
Step 4
Once the dough has set, cut it with a knife into pieces 1 cm thick (or 12 mm), to your desired length.
Step 5
Place the cookies on a baking sheet (with at least 2 cm between each cookie), lining the sheet with parchment paper. Put it in a preheated oven at 340°F.
Step 6
Bake for 18 minutes.
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