Amarena biscuits: another classic of Neapolitan pastry, another must-have goodness! Find out how to prepare them!
A new appointment with our address book Cooking in the Neapolitan area. After having explained to you how to prepare the famous the Rustico Napoletano, let's move on to a sweet recipe.
Today we are talking about Amarena biscuits, soft shortbread and cocoa pastries flavored with amarena.
For the filling it is usually used of the sponge cake even if, according to the recycling tradition, you can also use scraps of other soft and leavened sweets, such as the Pandoro.
Let's see how they prepare!
Ingredients
For shortcrust pastry
- 350 grams of flour
- 130 of butter
- 130 of sugar
- 3 eggs (of which 3 yolks and 1 egg white)
- ½ sachet of baking powder
For the stuffing
- 400 gr of sponge cake (or similar as sponge cake)
- 120 gr of amarena jam
- 20 cherries in syrup
- 50 ml of sour cherry syrup
- 25 grams of cocoa powder
For the covering glaze
- 60 grams of powdered sugar
- 1 albumen
- Amarena jam as needed
Preparation
Start by preparing the shortbread. Work the softened butter, add the baking powder and the sieved flour. Next, add the sugar the three egg yolks and the egg white. Keep working until you get one dough homogeneous. Create a ball, wrap in the transparent film and place in the fridge.
In the meantime crumble the sponge cake and add the jam, the chopped black cherries, the syrup and the cocoa.
Extract the short pastry from fridge and spread it out to create a rectangle. Roll out the filling on the pastry. Close it on itself and wrap it in the transparent film and put it back in the fridge.
Now go to icing of coverage. Mix the egg white with the previously sifted icing sugar.
After about half an hour take the dough out of the fridge and spread over the frosting. Then with a toothpick make some cross strips and put on the cherry jam.
Cut the biscuits rectangular.
Cook them in forno preheated to 180 ° for about twenty minutes.
Let them cool and taste them!
