Biscotti di Halloween

gourmet

Preparation time

40 minuti

Difficulty

Media

Cooking time

12 minuti

Servings

8

Raffreddamento

2 ore

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Questi biscotti di frolla decorati a tema autunnale sono una vera gioia per gli occhi e per il palato. La base croccante e burrosa dei biscotti, arricchita da un leggero sentore di vaniglia e spezie, si sposa perfettamente con la dolcezza della glassa reale. Le decorazioni a tema zucche e pipistrelli non solo rendono questi biscotti perfetti per la stagione di Halloween, ma li trasformano in piccoli capolavori di pasticceria artigianale. Ideali da regalare o da servire durante una festa autunnale, faranno sicuramente colpo su chiunque li assaggi!

Ingredients

• Powdered sugar
  350 g
• Type 00 flour
  300 g
• Butter
  150 g
• Egg white
  1 u (37 g)
• Ground cinnamon
  1 teaspoon
• Eggs
  1 u (60 g)
• Food coloring
  to taste
• Lemon
  to taste
• Fine salt
  to taste
• Vanilla essence
  to taste

Procedure

0. In a bowl, sift the flour and 200g of powdered sugar. Add a pinch of salt and, if desired, ground cinnamon for a more autumnal flavor.

1. Add the cold butter cut into cubes to the flour and begin working it with your fingertips until the mixture resembles sand.

2. Add the egg and vanilla extract, continuing to mix until the dough is smooth and homogeneous. If the dough is too dry, you can add a teaspoon of cold water.

3. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This step is essential to ensure the dough is properly rolled out without breaking.

4. Preheat the oven to 180°C. On a lightly floured surface, roll out the dough with a rolling pin until it's about 4-5 mm thick.

5. Use autumn-themed cookie cutters (pumpkins, bats, leaves, etc.) to cut out the cookies. Arrange them on a baking sheet lined with parchment paper, spacing them slightly apart.

6. Bake the cookies for about 10-12 minutes, until the edges are lightly golden. Remove from the oven and let them cool completely on a wire rack before decorating.

7. In a bowl, beat the egg whites with a few drops of lemon juice. Gradually add the remaining sifted powdered sugar, continuing to beat until smooth and glossy.

8. Divide the frosting into different bowls, depending on the colors you want to use. Add the food coloring (orange for the pumpkins, black for the bats, and other colors to taste). Stir until the color is uniform.

9. If the icing is too thick, add a few drops of water; if it's too runny, add more powdered sugar.

10. Fill piping bags with colored icing. Use thin nozzles to outline the edges of the cookies (for example, the outlines of pumpkins or bats). Let dry for a few minutes.

11. Use an even thinner tip to add details (such as the veins in leaves, facial features on a bat, etc.).

12. Let the cookies dry for at least an hour before handling them, so the icing will set perfectly.

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Creation date Sep 26, 2024

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