Girotondo di biscotti

Girotondo di biscotti
Girotondo di biscotti 5 1 Stefano Moraschini


Flatten the dough with a rolling pin on a floured surface until thin dough.

Spread half of the pastry with jam and ripiegatevi on the other half.

Flatten with a rolling pin again without pressing hard to not let out the jam and cut out cookies with the appropriate shapes.

Align the cookies on a plate lined with parchment paper.

Fired after preheated to 180 degrees and Bake until golden, but not be too dry.

Let cool.

Pour a teaspoon of water in a cup and diluitevi a drop of dye.

Add 30 g of icing sugar and stir.

If necessary, add a few drops of water until you obtain a creamy mixture.

Spread frosting on one side of the obtained biscuits.

The best method is to pour a teaspoon in the Center and then spread it with the finger.

Decorated with bits of candied fruit, chocolate or sweet pads.

Proceed in the same way for the other colors.

Save cookies to no more than 2 days in a tightly closed tin box.

Girotondo di biscotti

Calories calculation

Calories amount per person:


Ingredients and dosing for 10 persons


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