Biscuits in marsala sauce
Instructions
Sift the flour and mix it with the cornmeal; place in fontana, put the butter softened at room temperature and divided into small pieces, then sugar, Marsala, the egg yolks and grated orange peel (or lemon peel).
Knead ingredients quickly with your fingertips without working too much dough, wrap it in a sheet of plastic wrap and let it rest in the refrigerator less cold for at least 30 minutes.
Roll out the dough to a thickness of 4-5 mm and with a shaped pasta cutter, cut out as many cookies; place on a baking sheet greased and floured and bake in preheated oven at 180 degrees for 15-18 minutes until they will have taken a light golden color.
Remove the cookies from the oven, pull it off gently with a spatula and let them cool completely before serving.
Sprinkle with a little icing sugar.
Ingredients and dosing for 8 persons
- 150 g of white flour
- 150 g of finely ground cornmeal
- 150 g of butter
- 150 g of sugar
- 3 tablespoons of marsala wine
- 1 orange (zest)
- 3 egg yolks
- Icing sugar