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Italian Pangani


Ingredients: Shortcrust Italian Pangani

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  300g butter
380g sugar
1 pack vanilla sugar
1 while egg
1/4 cup milk
1/8 tsp. each of cardamom and ground cinnamon
zest of one lemon
3 ground bitter almond
750g flour
100g chocolate icing
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Blend the butter with the sugar and the vanilla sugar in a large bowl. Put in the egg, milk, cardamom, cinnamon, lemon zest, ground bitter almond and the flour and knead till you have smooth dough. Form rolls with a rectangular shape, wrap in cellophane and let the rolls chill for 2 hours in the fridge. Preheat the oven to 190C. Slice the rolls in 1/2cm thick slices and place them on a lined baking tray and bake for 15 min. Let the cookies cool on a cooling rack. Melt the chocolate icing in a double boiler. Dip the cookies in the melted chocolate so that they are covered diagonally. Let the cookies dry on a cooling rack.

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Shortcrust Italian Pangani Butter:300 g
Zucker:380 g
Vanillinzucker:10 g
Ei:1 stk
Milch:0.25 l
Kardamom:0.1 g
Zimt:0.2 g
bittere Mandeln:3 stk
Mehl:100 g
2018-22-02 Leckeres Italian Pangani 5.00 1 Serving size: 1 Keks Fat per serving: n/a