Small napoletani

The doses are for ' Neapolitan ' 35.

Blanched almonds in boiling water, then drain, Peel and finely chop with the Crescent.

Place on work surface, Add flour to it sugar, almonds and vanilla, mixing well together these ingredients.

Fairies the fountain and put a whole egg and one egg yolk; Add the butter in small pieces and knead the dough only working just enough to mix the ingredients.

Fate then with the dough into a ball, wrap it in a sheet of greaseproof paper and keep it in the fridge for about an hour.

Grease and flour three baking plates (if you have one you will carry out firing in three times).

After the dough has rested long enough to roll out gradually at the height of an inch low and with a round pasta cutter with a diameter of 7 cm, grooved wall, cut out all the dough.

Accomodate your discs on ready-made plates, taking care to leave between one and the other a little space because cooking is expanding somewhat.

With a pastry cutter with a diameter of 2-3 cm cut the dough in the center of each cookie and with the tip of a small knife remove tiny diskettes; rimpastateli then together and together with scraps of dough roll out again and made other ' napoletani '.

Put the plates in the oven already warm (190 degrees) and 7-10 minutes lasciatevele: breaking a cookie you can ensure the right doneness.

Gently soak off the plates and put them to cool on a wire rack; placed in tins and are perfectly fine.