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Amaretti thiab qhob noom xim kasfes crumble

Amaretti thiab qhob noom xim kasfes crumble

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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Qhia
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Cov khoom xyaw

kho servings:

	130g butter
	130g Raw Cane Qab Zib
	130g 00 hmoov Nplej
	130g Almond Flour
	100g Amaretti
	200g Hazelnut Chocolate Cream
	To Decorate
	Icing Qab Zib

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nta:

cuisine:

Italian

55
Ua hauj lwm pab 8
Ib qho yooj yim

Cov khoom xyaw

130g butter
130g Raw Cane Qab Zib
130g 00 hmoov Nplej
130g Almond Flour
100g Amaretti
200g Hazelnut Chocolate Cream
To Decorate
Icing Qab Zib

qhia

Lub daim ntawv qhia ceev amaretti thiab qhob noom xim kasfes crumble tso cai rau koj kom sai thiab yooj yim ua rau ib tug qab zib cov khoom qab zib, zoo tagnrho raws li ib tug khoom noj txom ncauj los yog tom qab noj hmo nyob rau txhua lub sij hawm ntawm lub year.This ncuav mog qab zib yog tshwm sim los ntawm tus naas ej Sbrisolona, ib tug khoom qab zib ntawm Mantuan keeb kwm npaj nrog cov hmoov nplej dawb, daj hmoov thiab almonds, thiab Fregolotta, ib tug qhuav rustic ncuav mog qab zib muas thaum chiv thawj los ntawm lub Treviso cheeb tsam. Qab kis, nrog ib tug crumbly taub hau thiab ntev.

Cov kauj ruam

1 ua li cas	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 ua li cas	Place half of the dough on the bottom of a pastry ring, or in a hinged mould, 18-20 cm diam. Level with the back of a spoon, without pressing too much.
3 ua li cas	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 ua li cas 35	Transfer to a preheated oven at 180 ° and cook for about 35 minutes or until the cake has turned a golden color.
5 ua li cas	Turn out and let cool completely on a wire rack. Decorate the crumbled with a sprinkling of icing sugar.