Cakes & Sweets

Ingredients:
2 eggs
100 g of 00 flour
80 g of sugar
50 ml of milk
60 ml of F.lli Amoretti di Lorenzo olive oil
A few drops of vanilla extract
8 g of baking powder for desserts
F.lli Amoretti di Lorenzo dark hazelnut
1 dark chocolate bar with cocoa nibs La Perfetta F.lli Amoretti di Lorenzo

Preparation:
Preheat the oven to 180°C. Beat the eggs with the sugar until the mixture becomes swollen and frothy. Gradually add the milk,F.lli Amoretti di Lorenzo olive oil and vanilla extract, stirring continuously from top to bottom. Sift the flour with the yeast and gently incorporate into the liquid mixture.
Butter and flour a 20/22 cm mould. Pour half the mixture into the mold and bake for 15 minutes. Remove it from the oven and pour in the F.lli Amoretti di Lorenzo dark hazelnut in the center. Pour the rest of the dough over the top and put back in the oven for another 15 minutes. Leave to cool.
A tasty tip: try blending 1 dark chocolate bar with cocoa nibs La Perfetta F.lli Amoretti di Lorenzo using it as a covering to give a special touch to the cake.  

Ingredients

500 00 grams of flour

100 g butter

20 gr. 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo

150 grams of sugar

1/2 sachet of baking powder

2 eggs

1 red

1 jar Fruits of the forest jam F.lli Amoretti di Lorenzo

1 lemon zest

200 gr. Berries to taste

Method

1. Start by preparing the shortcrust pastry: in a bowl add all the powdered ingredients, that is, the flour, sugar and baking powder;
2. Mix the powders with a spoon;
3. Add the cold butter into small pieces and the100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo
4. Now work everything with your hands, melting the butter with the heat of your fingers;
5. Work until you get a sandy mixture;
6. At this point add the grated rind of the lemon and the eggs; Knead until you get a smooth and homogeneous dough;
7. Wrap the shortcrust pastry in cling film and put it to rest in the fridge for about 30 minutes;
8. Grease and flour a pan for tart with a diameter of 28 cm or 4 small cakes of 8 cm in diameter each
9. Take the dough out of the fridge, lightly flour a work surface and roll out the shortcrust pastry with the help of a rolling pin;
10. Place the disc of dough obtained in the pan, remove the excesses and set them aside for the decorations;
11. Prick the base with the tines of a fork;
12. Stuffed with the Fruits of the forest jam F.lli Amoretti di Lorenzo and spread it evenly over the entire surface;
13. With the leftover dough, create the decorations for the top of the tart, or use it to make biscuits;
14. Bake in a preheated oven at 180 degrees for 25-30 minutes
15. Cool and decorate with berries to taste

4 teaspoons of Fruits of the Forest Jam Fratelli Amoretti di Lorenzo

1 roll of rectangular puff pastry

1 yellow or green apple

2 tablespoons sugar

30 grams of macaroons or chopped almonds

lemon juice to taste

ground cinnamon to taste

nutmeg powder to taste

pepper as needed

flakes of vegetable margarine to taste

bitter cocoa to taste

1 On a work surface, roll out the puff pastry and make 4 rectangles, then brush the surface with the Fruits of the forest jam F.lli Amoretti di Lorenzo being careful to leave the edge intact

2 Wash and peel the apple, remove the core, slice it with the help of the slicer, irrigate the fruit with lemon juice, sugar and mix

3 In a bowl pour the sliced ​​apple, the crumbled amaretti or the chopped almonds with your hands and the cinnamon, pepper, nutmeg, then mix everything together

4 Place the slices of apple and amaretti slightly overlapping on the Fruits of the forest jam F.lli Amoretti di Lorenzo moving to one side as much as possible, and place a small flake of margarine on each

5 Close the puff pastries by pressing the ends well to seal everything, then with the tines of a fork squeeze the edges to avoid spilling during the cooking phase and cut the surface with small cuts

6 Brush each pastry with melted margarine and cook in the oven at 180 ° for 10-15 minutes until the pastry begins to brown

7 Turn off the oven, let it cool and sprinkle the surface with unsweetened cocoa

8 As Fabrizio Caramagna says “Dessert is the light poetry of the kitchen, alive, flowery, smiling” Bon appetit!

2 eggs
100 grams of sugar
50 gr F.lli Amoretti di Lorenzo light olive oil
60 gr of milk
200 grams of flour
1 sachet of baking powder
Lorenzo's Amoretti brothers hazelnut

Chocolate chips or chopped hazelnuts.

Line a baking sheet with parchment paper.

With a spoon create 12 balls with the Hazelnut and let them rest in the freezer for an hour.

In a bowl, pour the eggs and whip them with the help of a whisk, add the sugar, theoil, milk, flour and yeast. Pour the mixture into the cups filling them about halfway, add the Hazelnut frozen, cover with the remaining dough for about 2/3, sprinkle with chocolate chips or chopped hazelnuts.

Cook at 180 * for 20 minutes

DOSES

for about 40 lies

INGREDIENTS

00 flour 500 g

Eggs 3

Yolks 1

Sugar 70 g

Butter 50 g

Vanilla bean 1

Grappa of Pigato 30 g

Powdered yeast for cakes 6 g

Salt 1 pinch

Jam or Jam to taste 200 g

Olive Oil F.lli Amoretti di Lorenzo 1 lt.

Icing sugar 100 g

PREPARATION

Place the sifted flour and baking powder in the bowl of the mixer with a whisk, add the vanilla bean seeds, a pinch of salt and the sugar.

In a separate bowl, beat three whole eggs plus one yolk and add them grappa.Work the whole 10 min. until a homogeneous and malleable mixture is obtained.

Stop the planetary mixer and replace the whips with the hook. Add the butter into small pieces a little at a time and continue until you get a nice homogeneous mixture. Transfer the dough to a work surface and work it quickly with your hands, giving it a ball shape. Cover with cling film and leave to rest for 30 min. at room temperature.

Divide the dough into small pieces of about 150g each. Pass each single piece in a lightly floured kneading machine then fold each single part in 3. Pull again to the widest extent, continuing until the thickness is progressively reduced to 2 mm. Leave the rolled pastry to rest for a few minutes at room temperature.

With a spoon or a piping bag pour 25-30 g. from jam or jam, making small piles 3 cm away from each other and 1 cm from the lower base. Continue until you finish the ingredients.

Lightly brush the pastry with a little water, then overlap the top. With your fingers, press well around the piles of jam, then with a smooth wheel finish the edges and cut squares, leaving at least 1 cm of side from the filling.

Put the lies (4 or 5 at a time) in plenty Olive Oil F.lliAmoretti di Lorenzo hot at 170/180 ° C by turning them on both sides for uniform cooking.

When they are golden, drain with a slotted spoon and place them on absorbent paper, let them cool completely, then sprinkle them with icing sugar and serve.

Ingredients:

280 g flour type '00'
10 g baking powder for cakes
50 ml of 100% Italian Filtered Extra Virgin Olive Oil F.lli Amoretti di Lorenzo
100 g sugar
2 eggs + 1 yolk
1 pinch of salt
Grated lemon zest
1 teaspoon of vanilla extract

Preparation:

Beat the eggs and sugar in a bowl, combine the herbs and 50 ml. from 100% Italian Filtered Extra Virgin Olive Oil F.lli Amoretti di Lorenzo.
Sift the flour and yeast into a bowl, add the salt, the egg and sugar mixture and start kneading and when you have blended all the ingredients and obtained a homogeneous and smooth mixture, wrap it in cling film and put it to rest in the fridge for half an hour at least.
Remove the dough from the fridge and spread it on the floured pastry board until it is one centimeter thick. Obtain many round or rectangular shapes and place them on a baking sheet lined with parchment paper.
Bake in a preheated static oven at 180 ° for about 15 minutes.
Once cooked, take the cookies out of the oven, allow them to cool completely and store them in a tin box with a lid or in an airtight container.