bianco

Mix the flour with the softened butter, a pinch of salt, and 1/3 cup of water until you obtain an even dough; wrap it in plastic wrap and let it chill...

Walnut Pie

nullC. flour

nullSTICK butter

walnuts

mascarpone

nullC. cream

almond flour

eggs

null Vanillina

Salt

null Granulated sugar and powdered sugar

<p>Mix the flour with the softened butter, a pinch of salt, and 1/3 cup of water until you obtain an even dough; wrap it in plastic wrap and let it chill in the fridge for 30 minutes. Blend the walnuts in a food processor together with 1/2 tablespoon of granulated sugar and the almond flour. Beat the egg yolks with 1/4 cup of granulated sugar. In a separate bowl, beat the egg whites with a pinch of salt; when they are a bit fluffy, add a tablespoon of granulated sugar and continue to beat until they form stiff peaks. Add the walnuts to the beaten egg yolks; add in the mascarpone and whisk together. Then add in a packet of vanillina and the cream. Incorporate half of the egg whites into the mixture, then add in the other half, mixing gently and ensuring the egg whites remain fluffy. Roll out the dough until it is 1/8-inch thick and use it to line an 8 1/2-inch round baking pan, letting about 2 inches hang over the edges. Pour in filling, then trim the excess dough into uneven points and fold them over the filling. Dust with powdered sugar and bake at 375°F for 50-55 minutes. Remove the pie from the oven, let it cool, and serve dusted with powdered sugar.</p>


Pour the flour onto a pastry board and incorporate the egg yolks, 1/3 cup of granulated sugar, 1/2 stick of softened butter, a tablespoon of Grappa, a...

Fruit Dumplings with Raspberry Sauce

250G Farina

80G Burro

80G Albicocche secche

80G Savoiardi morbidi

40G Pinoli

Tuorli

Mela

null Lamponi

null Zucchero semolato, di canna e a velo

null Sciroppo di mostarda

null Lievito in polvere per dolci

null Sale

null Vino bianco

null Grappa

null Rum

Marsala

null Liquore all’anice

<p>Pour the flour onto a pastry board and incorporate the egg yolks, 1/3 cup of granulated sugar, 1/2 stick of softened butter, a tablespoon of Grappa, a tablespoon of Marsala wine, a tablespoon of anise liqueur, a tablespoon of white wine, and 2 tablespoons of water; then add in a teaspoon of baking powder, a pinch of salt and knead to obtain a smooth dough; wrap in plastic wrap and let rest for 30 minutes. Peel the apple and pear and cut them into wedges; place them in a saucepan with 2 tablespoons of granulated sugar and a cup of wine; bring to a boil and simmer for 20 minutes. Mash the apple and pear with a fork; combine with the chopped apricots, pine nuts, crumbled lady fingers, and 2 tablespoons of mostarda filling. Roll out the dough into very thin sheets; cut out 18 squares measuring 4 inches; place the filling in the center of each and close it into a dumpling. Place on a baking tray lined with parchment paper, dust with powdered sugar, and bake at 350°F for 10-12 minutes. To a pan, add 3 1/2 tablespoons of granulated sugar, 1/3 cup of cane sugar, 2 tablespoons of butter, 1 ounce of raspberries, 2 1/2 tablespoons of rum and 2 tablespoons of water. Mash the raspberries, bring to a boil, and cook for 2 minutes. Let the sauce cool and serve with the dumplings, dusted with powdered sugar.</p>


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Walnut Pie

Fruit Dumplings with Raspberry Sauc...

Top 2 bianco recipes from across the web

The most viewed bianco recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Walnut Pie

Fruit Dumplings with Raspberry Sauc...

The most viewed bianco recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine