these biscuits are a local recipe from the near village of Gargnano, that Laura has adopted for breakfast.
Ingredients: flour, sugar, eggs, baking powder, sugar, egg whites.
Procedure: Mix all the ingredients. Make little balls 3 cm large and put them on a baking tray, pour sugar powder before putting in the oven at 180°C for 20 minutes.
For the glazing: shake the egg whites and the powder sugar. The glazing needs to be put on the top of the pastry after 5 minutes of cooking. Leave them with the oven switched off and the open door to dry.
FRUIT TART, this tart of shortbread changes according to the fruit of the season, so it usually starts with apples and pears in spring and moves on to cherries, apricots, peaches and plums.
Ingredients: for the pastry, make a large amount of pastry to be used within 1 week in the fridge; 1kg flour, 400 gr. butter, 600 gr. sugar, 250 gr. eggs, 5gr salt,½ grated lemon,
For the filling : 4 spoons of sugar, 4 eggs, a fist of grated almonds, fresh fruits, amaretto liquor, milk.
Procedure: prepare the pastry by beating the butter together with the sugar (the butter needs to be soft, not hard and become creamy) add salt and lemon, and add the eggs while beating the butter, add the flour at the end and put in the fridge for at least 12 hours.
Once the pastry is cooled roll it out to fill the bottom of a tart pan, prick the bottom so air can come out, put some grated almonds on the bottom and fill with fresh cut fruit, for example apricots. Once the pan is full with the fruit prepare the filling by just mixing the ingredients of the filling and pour it on the top of the fruit until the pan is full.
Cook for 40 minutes at 180°.
