The origins ofSardinian biscuitsthey are certainly Spanish. Sardinia, on the other hand, has had severalconquistadors. Among these and among the most influential certainly areSpanish.
Here she is recipe of the Sardinian biscuits, biscuits fromtraditional Sardinian cuisinewhich has very ancient origins. Don't be impressed by the presence of lard. The cockerels are crumbly and light.
Portions:4 people
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, finally adding the ammonia dissolved in half a glass of milk.
- Let the dough rest for about 20 minutes, then roll it out to a height of 1/2 cm.
- The right shape is that of a long, oval biscuit but other shapes can also be made.
- Whip the egg white until stiff and brush a little on top of each biscuit, sprinkle with granulated sugar and bake at 180 degrees until golden.
- And here are the galletti, Sardinian biscuits whose tradition is very ancient. Don't be impressed by the presence of lard. The cockerels are crumbly and light.
Queste gallette sono una vera bontà
Grazie mille per il tuo commento positivo sulle gallette!
Biscotti che piacciono a tutti i mie commensali
Sono felice che i tuoi commensali abbiano apprezzato i biscotti! Se hai una ricetta da condividere o stai cercando consigli su come prepararli, non esitare a chiedere. Buon appetito!
Una ricetta così semplice ma così incredibilmente gustosa. Adoro questi biscotti
Grazie, Matteo! Siamo davvero contenti che tu abbia apprezzato le gallette sarde o gallettas. Tuttavia, sembra esserci stato un piccolo errore nella tua valutazione, dato che hai assegnato 23 stelle anziché il massimo consentito.