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Amaretti a me ka kokoleka popopo

Amaretti a me ka kokoleka popopo

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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nā mea hoʻohui

hoʻomaʻa hookauwa ole ai lakou:

	130g. Me ka bata
	130g. Heʻiʻo maka nō Kō Sugar
	130g. 00 palaoa
	130g. Palaoa Alemona
	100g. Nā kuki Amaretti
	200g. Hazelnut Chocolate Cream
	To Decorate
	Icing Sugar

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E Pono e ʻeʻe ole aaeno i ka lepe puke / punahele keia maʻiʻo.

hiʻona:

meaʻai:

Ikalia

55
lawelawe 8
Easy

nā mea hoʻohui

130g. Me ka bata
130g. Heʻiʻo maka nō Kō Sugar
130g. 00 palaoa
130g. Palaoa Alemona
100g. Nā kuki Amaretti
200g. Hazelnut Chocolate Cream
To Decorate
Icing Sugar

kuhikuhi

Ka beauty o ka poe ola, a me ka amaretti kokoleka popopo e leie aku oe e koke, a hiki wawe ka hana i ka meaʻala Dessert, maikaʻi like me ka meaʻai māmā a ma hope o kaʻaina ahiahi i kekahi manawa o ka year.This kaka ua hooeueuia lakou e ka mea kaulana Sbrisolona, he Dessert o Mantuan me Kinohi hoomakaukau me keʻokeʻo palaoa, yellow palaoa a me nā'alemona, a me Fregolotta, he maloo lepohao kaka mua, mai ka Treviso wahi. My little man, me ka crumbly hana mau a me ka lōʻihi maoli nō.

me ke kapuai hookahi

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