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Amaretti me te Chocolate hu'ahu'a

Amaretti me te Chocolate hu'ahu'a

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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Whakarite Ngā tohanga:

	130g pata
	130g Raw Cane Sugar
	130g 00 paraoa
	130g aramona Flour
	100g Macaroons
	200g Hānati Chocolate pata
	Hei Whakapaipai
	te huka Sugar

Tohuwāhi tenei tohutaka

Me koe ki takiuru ranei rēhita ki te tohuwāhi / tino tenei ihirangi.

āhuatanga:

Cuisine:

Italian

55
Ua tavini i 8
Easy

Kai

130g pata
130g Raw Cane Sugar
130g 00 paraoa
130g aramona Flour
100g Macaroons
200g Hānati Chocolate pata
Hei Whakapaipai
te huka Sugar

Directions

Ko te tohutaka o amaretti tere, me te tiakarete akaaiteia taea ki a koe hohoro a ngāwari hanga he kai reka reka, pai rite te paramanawa i muri i te tina ranei i tetahi wa o te keke year.This faauruhia e te Sbrisolona rongonui, he kai reka o Mantuan takenga rite ki te paraoa ma, paraoa kōwhai me aramona, ko Fregolotta, he keke rustic maroke tuatahi i te rohe Treviso. purini reka, ki te ōritetanga puruhekahekatia me te roa tonu.

Hipanga

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