Emerson Binoculars Drivers

Shortcake peanut

Have you ever thought about how to recycle the peanuts consumed in a drink with friends and remained closed in your pantry? In today's post I propose an alternative 'soft', as the peanuts are used as the basis for the crumbly shortbread and delicious. The recipe comes from the monthly Il Gambero Rosso and personally I found it very stimulating, and the result has been greatly appreciated by myself and colleagues who have willingly as guinea pigs!
Imagine a very crumbly biscuit, sweet enough, with a pleasant note 'crunch' data by deliberately not finely ground peanuts and salt from the tip of which enhances the sweet, and everything is just simple and good!
Here's the recipe: Ingredients

:

200 grams of flour '00 '
200 grams of salted peanuts
150 g sugar

90 g butter 1 dl fresh cream 2 egg


How to prepare

Cut the butter into small pieces and let soften at room temperature, or pass it in the microwave. Mix the peanuts being careful not too finely chopped (do not become a meal). In a bowl combine the peanut flour and sugar and turn with a whip. Add egg yolks one at a time and finally the butter and cream. Knead the ingredients until creamy and smooth, wrap in plastic wrap to rest in a fridge for a couple of hours (preferably overnight). After the interval into balls (keep in mind that baking cookies is 'Widen' the photo) and place on baking sheet covered with parchment paper. Bake in preheated oven at 180 degrees for about 15-20 minutes, until staining.