Sardinian biscuits or Gallettas

The origins ofSardinian biscuitsThey are certainly Spanish. On the other hand, Sardinia has had severalconquistadors. Between these and the most influential certainly theSpanish.

Here she is recipe of the Sardinian biscuits, biscuits fromtraditional Sardinian cuisinewhich has very ancient origins do not let yourself be impressed by the presence of the lard. The cockerels are crumbly and light.

Sardinian biscuits or Gallettas

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Range:Dessert, Sweet

Kitchen:Italian, Sardinian

Keywords:delicious desserts

Servings:4 people

Equipment

• Mixing bowls
• Spianatoia
• Rolling pin
• Sharp knife
• Baking tray
• Parchment paper
• Transparent film (opzionale, se l'impasto riposa)

Ingredients

• 1 Kg. 00 flour
• 400 g. granulated sugar
• 400 g. lard melted warm
• 25 g. ammonia for desserts
• 4 no. eggs
• 1 egg white eggs
• 2 grated zest lemon
• 1/2 glass milk

instructions

• Mix all the ingredients, except the egg white, in the end the ammonia loose in half a glass of milk.
• Let the dough rest for about 20 minutes, then spread it at a height of 1/2 cm.
• The right shape is that of an oval and long biscuit but other forms can also be made.
• Whip the egg white and brush a little above each biscuit, sprinkle with granulated sugar and bake at 180 degrees until they are golden.
• And here are the cockerels, Sardinian biscuits whose tradition is very ancient. Do not be impressed by the presence of the lard. The cockerels are crumbly and light.