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Biscottini

Fiammiferi spenti....

Fiammiferi accesi....
Photos by Alessandra Zecchini©
For the pastry
  • 160 g flour
  • 80 g sugar
  • 80 g unsalted butter, cubed
  • 1 egg
  • The grated zest of a half a lemon or a a drop of vanilla essence
    • Mix by hand and make a dough. Shape the dough into a square, about two cm thick. Let it rest for 30 minutes in the fridge, then cut into very thin slices and place them onto a baking tray lined with baking paper. Bake at 160˚C for 10 minutes. Let the biscuits cool down and then dip one end in melted dark chocolate. Add a candied cherry to half of the biscuits (which will be the lighted matches, fiammiferi accesi!)
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