Biscottini allo zafferano con ghiaccia reale allo zafferano

Saffron biscuits with saffron royal icing

Doses for approximately 25 biscuits .

For the biscuits:

  • 350 g. of 00 flour
  • 100 g. of sugar
  • 2 medium eggs
  • 110 g. of butter
  • 0.15g. of Matese saffron in stigmas
  • 1 teaspoon baking powder

For the ice :

  • 1 egg white
  • 100 g. powdered sugar
  • 0.10g. of Matese saffron in stigmas
  • lemon, a few drops

Procedure .

First, infuse the saffron in very little hot water and in two different bowls, one for the pasta, one for the ice. Close them carefully and leave to rest for at least three hours (the infusion procedure is shown on each package of Zafferano del Matese).

For pasta. Place the flour in a mound on a work surface. In the center, pour the eggs with the sugar and the cold butter cut into pieces and the yeast; add the saffron infusion, including stigmas, previously prepared. Start working the dough and continue until you obtain a smooth ball. Then place the dough to rest in the fridge for about a quarter of an hour. At this point, preheat the oven to 180°. Remove the dough from the fridge and work it with a rolling pin until it becomes a disc that is not too thin. Using cookie cutters, create biscuits and place them on a baking tray covered with greaseproof paper. Cook for about 20 minutes.

For the ice. Pour the egg white with a few drops of lemon into a small bowl and beat with a whisk. While whisking, gradually add the icing sugar. Then add the saffron infusion water to the mixture. Attention. In this procedure it is advisable to leave the stigmas aside: with their thickness they could make decoration difficult! If the ice is too soft due to a few too many drops of infusion, add a little more sugar. When the dough has reached a consistency strong enough to allow it to be worked, equip yourself with a piping bag, of which you will make a small hole on the tip which you will need to better manage the decoration.

When the biscuits are completely cooled, decorate them as you wish.

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