Mostaccioli

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• Panoramica
• Steps
• Altre ricette

[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_raw_js]JTNDc2NyaXB0JTIwdHlwZSUzRCUyMnRleHQlMkZqYXZhc2NyaXB0JTIyJTIwc3JjJTNEJTIyJTJGJTJGczcuYWRkdGhpcy5jb20lMkZqcyUyRjMwMCUyRmFkZHRoaXNfd2lkZ2V0LmpzJTIzcHViaWQlM0RyYS01YzhiODljZmQyZjA5M2E3JTIyJTNFJTNDJTJGc2NyaXB0JTNFJTBBJTNDJTIxLS0lMjBHbyUyMHRvJTIwd3d3LmFkZHRoaXMuY29tJTJGZGFzaGJvYXJkJTIwdG8lMjBjdXN0b21pemUlMjB5b3VyJTIwdG9vbHMlMjAtLSUzRSUyMCUzQ2RpdiUyMGNsYXNzJTNEJTIyYWRkdGhpc19pbmxpbmVfc2hhcmVfdG9vbGJveCUyMiUzRSUzQyUyRmRpdiUzRQ==[/vc_raw_js][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_id=”panoramica”][vc_column css=”.vc_custom_1553169510360{border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;}”][vc_custom_heading text=”Prodotti” use_theme_fonts=”yes”][vc_custom_heading text=”Ingredienti” use_theme_fonts=”yes” el_id=”panoramica”]

[vc_row_inner][vc_column_inner width=”1/2″][vc_custom_heading text=”• 500 g di farina 00″ font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• 200 g di zucchero” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”•150 g di granella di mandorle o nocciole” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• 5 g di pisto” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• la scorza di una arancia” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• per la copertura 500 g di cioccolato fondente” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• 30 g di cacao amaro” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• 200 g di acqua tiepida” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• 80 g di miele” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• 3 g di ammoniaca per dolci” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• un pizzico di sale” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][/vc_column_inner][vc_column_inner width=”1/2″][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_id=”steps”][vc_column][vc_separator style=”dotted” border_width=”2″][vc_column_text]Step 1[/vc_column_text][vc_single_image image=”65044″ img_size=”full” css=”.vc_custom_1605630376688{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-color: #f9f9f9 !important;border-left-style: solid !important;border-right-color: #f9f9f9 !important;border-right-style: solid !important;border-top-color: #f9f9f9 !important;border-top-style: solid !important;border-bottom-color: #f9f9f9 !important;border-bottom-style: solid !important;border-radius: 15px !important;}”][vc_column_text]

• In una ciotola unite la farina, lo zucchero, la granella di mandorle e un pizzico di sale. Setacciate il cacao amaro, l’ammoniaca per dolci e il pisto. Aggiungete la scorza di arancia grattugiata e il miele.
• Mescolate gli ingredienti poi iniziate a versare l’acqua, poca per volta, mentre impastate con le mani. Regolatevi ad occhio con la quantità d’acqua, dovrete ottenere un impasto morbido ma non appiccicoso.
• Successivamente, avvolgete l’impasto nella pellicola trasparente e fatelo riposare in frigorifero almeno un’ora. Poi, stendete l’impasto su un piano leggermente infarinato ad uno spessore di circa 1 cm. Con il tagliapasta a rombo ricavate i biscotti.
• Infine, trasferiteli su una leccarda coperta con carta forno e cuoceteli a 180° C per 15 minuti.

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Step 2[/vc_column_text][vc_single_image image=”65043″ img_size=”full” css=”.vc_custom_1605630429733{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-color: #f9f9f9 !important;border-left-style: solid !important;border-right-color: #f9f9f9 !important;border-right-style: solid !important;border-top-color: #f9f9f9 !important;border-top-style: solid !important;border-bottom-color: #f9f9f9 !important;border-bottom-style: solid !important;border-radius: 15px !important;}”][vc_column_text]

• Lasciateli raffreddare su una griglia e nel frattempo preparate la glassa per la copertura. Sciogliete il cioccolato fondente a bagnomaria. Glassate i biscotti immergendoli nel cioccolato.
• Fate colare l’eccesso di cioccolato o toglietelo con una spatolina. Lasciate asciugare i biscotti prima di servirli. Potete decorarli a piacere utilizzando il cioccolato bianco o la ghiaccia reale. Se utilizzate la ghiaccia reale preparatela seguendo le istruzioni riportate sulla confezione.
• Trasferite poi la ghiaccia in una sac à poche con cornetto per scrivere e disegnate sui biscotti asciutti delle decorazioni.

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