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Amaretti kei na vuca jokeliti

Amaretti kei na vuca jokeliti

Name: Amaretti and Chocolate Crumble
Yield: 8
Cuisine: Italian
Ingredients: Butter: 130g; Raw Cane Sugar: 130g; 00 Flour: 130g; Almond Flour: 130g; Amaretti: 100g; Hazelnut Chocolate Cream: 200g; Icing Sugar

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Gacagaca

Moica na Servings:

	130lako Bata
	130lako Droka vakatitoko na dovu
	130lako 00 Sara na kena valawa
	130lako Falawa ni Aina
	100lako Amaretti
	200lako Hazel ni Chocolate Cream
	Me Ukuukutaki
	Icing ni dovu

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Iyaya:

Cuisine:

Itali

55
Veiqaravi 8
Rawarawa

Gacagaca

130lako Bata
130lako Droka vakatitoko na dovu
130lako 00 Sara na kena valawa
130lako Falawa ni Aina
100lako Amaretti
200lako Hazel ni Chocolate Cream
Me Ukuukutaki
Icing ni dovu

IDusidusi

Na icakacaka ni totolo na amaretti kei na jokeliti vuca rawa kina vei iko me vakatotolo ka vakarawarawa e dua na ivakalomavinaka kamica, vinaka me vaka e dua na vakalomavinaka se oti na vakayakavi ena dua na gauna ni yabaki. Oqo na keke sa veivakauqeti na kilai levu ni Sbrisolona, e dua na ivakalomavinaka ni vakarautaki vata kei na valawa vulavula na itekitekivu ni Mantuan, dromodromo sara na kena valawa kei na almonds, kei na Fregolotta, e dua na keke mamaca vakabai a kunei taumada mai na Treviso ni iwasewase. Totoka na desserts, ena dua na crumbly na tautauvata kei na balavu.

Na ikalawa

1 Cakava	In the bowl of the planetary mixer sift together flour and almond flour, add the cubed butter and the sugar. Knead with the leaf whisk until you get a homogeneous but rather grainy look. Then add the coarsely crumbled amaretti and mix with a spatula.
2 Cakava	Place half of the dough on the bottom of a pastry ring, or in a hinged mould, 18-20 cm ena diameter. Level with the back of a spoon, without pressing too much.
3 Cakava	Evenly spread the hazelnut chocolate cream on the base of the cake, using a spoon or a pastry bag, and then cover with the remaining dough.
4 Cakava 35	Transfer to a preheated oven at 180 ° and cook for about 35 minutes or until the cake has turned a golden color.
5 Cakava	Turn out and let cool completely on a wire rack. Decorate the crumbled with a sprinkling of icing sugar.