Tuesday, November 30, 2010
Sunday, November 28, 2010
Diabetes Diagnosis More Condition_symptoms
Panettone with PD
Credo che fino a poco tempo fa non avrei mai pensato di preparare il panettone a casa, eppure eccomi qua. Qui nevica da ieri sera e stamattina svegliandomi mi sono detta: oggi è giornata da panettone! Si bello, peccato che tante delle ricette che si trovano in giro presuppongano il prendersi 3 giorni di ferie per stare dietro ai 10.000 passaggi, oppure necessitino della fantomatica pasta madre, che io non ho mai osato preparare. Poi si è accesa la lampadina: ma certo, la macchina del pane! Una breve ricerca su google ed ecco che approdo sul blog di ovosodo , pieno di bellissime ricette, fra cui anche quella del panettone da fare con la macchina del pane. Un rapido controllo in frigo and off to cook! The result was overwhelming and the smell of Christmas that is spreading throughout the house, a sweet, soft, ethereal, light, perfect! If I say I do not eat cake .... and for that I'm going crazy! I've made some changes to the recipe, please refer to the above link to the original recipe, I say as I did, having also a different bread machine.
Small note: my mother says that a little 'sugar more would be nice, looks good to me so, but actually is not very sweet. I leave you the recipe, which seems a bit complicated but it is only 'long (certo. ... does almost everything the camera;)).
WARNING: I made a mistake, or had omitted two basic ingredients: the vanilla and lemon peel. Now I corrected, sorry again!
Ingredients (for a cake 1 kg): 400 grams of flour
manitoba
7 grams of dried yeast
200 g milk 20 g corn malt
5 g salt 100 g
of butter 100 grams of sugar (as said before, if you want to add your own a bit ')
3 egg yolks 150 grams of raisins (I hate the candy, but you can add them)
2 packets of vanilla
peel a lemon
I took the basket and I put in order: milk, malt, salt (from the opposite side), the flour and finally the yeast. I operated the program for two rising times for a total of 3 hours. I then left to rise for another 2 hours. The mixture has reached about 3 / 4 of the tank.
I operated the program for sweet bread and I started adding the vanilla, lemon peel, 1 / 3 sugar, I did ammalgamare well, then egg yolk (room temperature), I ammalgamare well and add 1 / 3 of butter (cut into pieces and at room temperature). I repeated the process until the end of the ingredients. At the beep I added raisins, previously soaked in a little 'hot water. At this point, however, I realized that the 300 grams of flour listed in the original recipe were very few for my dough, I then added 100 grams of flour, so as to take a look at my dough elastic, full-bodied, though a bit 'sticky. I cooked until the end of the program. I took out the basket and I tilted, making the cake to cool (the cake should be done to cool upside down but I did not know how the hell to do, my inclination has rested).
Here comes the cake! See the large bubbles?
Credo che fino a poco tempo fa non avrei mai pensato di preparare il panettone a casa, eppure eccomi qua. Qui nevica da ieri sera e stamattina svegliandomi mi sono detta: oggi è giornata da panettone! Si bello, peccato che tante delle ricette che si trovano in giro presuppongano il prendersi 3 giorni di ferie per stare dietro ai 10.000 passaggi, oppure necessitino della fantomatica pasta madre, che io non ho mai osato preparare. Poi si è accesa la lampadina: ma certo, la macchina del pane! Una breve ricerca su google ed ecco che approdo sul blog di ovosodo , pieno di bellissime ricette, fra cui anche quella del panettone da fare con la macchina del pane. Un rapido controllo in frigo and off to cook! The result was overwhelming and the smell of Christmas that is spreading throughout the house, a sweet, soft, ethereal, light, perfect! If I say I do not eat cake .... and for that I'm going crazy! I've made some changes to the recipe, please refer to the above link to the original recipe, I say as I did, having also a different bread machine.
Small note: my mother says that a little 'sugar more would be nice, looks good to me so, but actually is not very sweet. I leave you the recipe, which seems a bit complicated but it is only 'long (certo. ... does almost everything the camera;)).
WARNING: I made a mistake, or had omitted two basic ingredients: the vanilla and lemon peel. Now I corrected, sorry again!
Ingredients (for a cake 1 kg): 400 grams of flour
manitoba
7 grams of dried yeast
200 g milk 20 g corn malt
5 g salt 100 g
of butter 100 grams of sugar (as said before, if you want to add your own a bit ')
3 egg yolks 150 grams of raisins (I hate the candy, but you can add them)
2 packets of vanilla
peel a lemon
I took the basket and I put in order: milk, malt, salt (from the opposite side), the flour and finally the yeast. I operated the program for two rising times for a total of 3 hours. I then left to rise for another 2 hours. The mixture has reached about 3 / 4 of the tank.
I operated the program for sweet bread and I started adding the vanilla, lemon peel, 1 / 3 sugar, I did ammalgamare well, then egg yolk (room temperature), I ammalgamare well and add 1 / 3 of butter (cut into pieces and at room temperature). I repeated the process until the end of the ingredients. At the beep I added raisins, previously soaked in a little 'hot water. At this point, however, I realized that the 300 grams of flour listed in the original recipe were very few for my dough, I then added 100 grams of flour, so as to take a look at my dough elastic, full-bodied, though a bit 'sticky. I cooked until the end of the program. I took out the basket and I tilted, making the cake to cool (the cake should be done to cool upside down but I did not know how the hell to do, my inclination has rested).
Here comes the cake! See the large bubbles?
Friday, November 26, 2010
Friday, November 19, 2010
Wednesday, November 17, 2010
Confidentiality Clause Sample
paintings by Luca Montersino
Chiariamolo now, the recipe is not exactly the original one: the difficulty of finding some ingredients has made it necessary to change a little 'the recipe, but now you have the almost never understand ... you will not find a recipe verbatim. Despite my changes I assure you that this cake is delicious and I think it's a good idea for a fruit cake a bit 'different from the usual:) The recipe from which I left, although originally Montersino, was taken from Dolcipensieri, more precisely here. However, I will carry everything that I used. Of course, nothing prevents you from using different fruits to decorate, given free rein to your imagination!
Ingredients (for a 24x24 pan):
For the sponge:
3 eggs 125 g sugar 125 g
flour 1 teaspoon of vanilla extract 1 pinch
salt
For the lemon chantilly:
0.5 liters of whole milk 4 egg
80 grams of flour 150 g sugar + 53 g butter 53 g
53 grams of lemon juice 250 gr
fresh cream 1 tablespoon lemon
6 sheets of gelatin bread of angels
For the strawberry jelly: 300 g strawberries
2 / 3 tablespoons sugar 5 sheets of gelatine
bread of angels
To decorations:
strawberries
kiwi berry jelly
transparent roofing
I prepared the cake pan Beat the eggs with sugar, I added the salt, vanilla and lastly the flour (incorporating it gently with a spatula, silicone). I poured the mixture into a square baking pan lined with parchment paper and cooked at 180 ° conventional oven.
I prepared the custard mix the egg yolks with sugar (150 g), vanilla and flour. I joined a little milk and put the rest to boil. Once hot, I paid a little more 'in the egg mixture, then I transferred the mixture into the saucepan and cook until it reaches the desired consistency (should be pretty compact). I dissolved the gelatin previously Ammolite a cold water and squeezed and I built the cream, stirring well. I made it cool.
In a saucepan, I melted butter, sugar and lemon juice, I did thicken a bit 'in the mixture, stirring well. I built this creamy sauce of lemon custard. No need to add all the remaining part is used for bathing.
I finished mixing the cream with the custard cream well whipped.
I peeled and sliced \u200b\u200bkiwi and strawberries. I took a square mold, the kind that open, and I lined the bottom with parchment paper. I distributed the fruit on the bottom and I have poured over, level, chantilly cream. I put everything in the freezer to harden (I had no time).
Meanwhile I prepared the gelatin with strawberries strawberries and boil with sugar. I have built la gelatina, precedentemente ammolata e strizzata. Ho messo a raffreddare un pochino in frigo. Una volta che la gelatina a raggiunto una consistenza un po' densa (diciamo più o meno come uno yogurt), l'ho versata sulla chantilly, cercando di distribuirla nel modo migliore possibile.
Per la bagna ho preso la rimanente cremina al limone, ho allungato con un po' di acqua e ho aggiunto un paio di cucchiai di zucchero.
Con un pennello di silicone ho bagnato il pan di spagna con la bagna. Ho appoggiato il pan di spagna sulla chantilly e ho messo tutto in frigo.
Una volta che il dolce si è ben compattato ho girato il dolce (il sotto è diventato il sopra e viceversa). Ho levato la carta da forno e ho spennellato la superficie con la gelatina per torte. Ho messo a raffreddare e per ultima cosa ho decorato con i frutti di bosco! 
Chiariamolo now, the recipe is not exactly the original one: the difficulty of finding some ingredients has made it necessary to change a little 'the recipe, but now you have the almost never understand ... you will not find a recipe verbatim. Despite my changes I assure you that this cake is delicious and I think it's a good idea for a fruit cake a bit 'different from the usual:) The recipe from which I left, although originally Montersino, was taken from Dolcipensieri, more precisely here. However, I will carry everything that I used. Of course, nothing prevents you from using different fruits to decorate, given free rein to your imagination!
Ingredients (for a 24x24 pan):
For the sponge:
3 eggs 125 g sugar 125 g
flour 1 teaspoon of vanilla extract 1 pinch
salt
For the lemon chantilly:
0.5 liters of whole milk 4 egg
80 grams of flour 150 g sugar + 53 g butter 53 g
53 grams of lemon juice 250 gr
fresh cream 1 tablespoon lemon
6 sheets of gelatin bread of angels
For the strawberry jelly: 300 g strawberries
2 / 3 tablespoons sugar 5 sheets of gelatine
bread of angels
To decorations:
strawberries
kiwi berry jelly
transparent roofing
I prepared the cake pan Beat the eggs with sugar, I added the salt, vanilla and lastly the flour (incorporating it gently with a spatula, silicone). I poured the mixture into a square baking pan lined with parchment paper and cooked at 180 ° conventional oven.
I prepared the custard mix the egg yolks with sugar (150 g), vanilla and flour. I joined a little milk and put the rest to boil. Once hot, I paid a little more 'in the egg mixture, then I transferred the mixture into the saucepan and cook until it reaches the desired consistency (should be pretty compact). I dissolved the gelatin previously Ammolite a cold water and squeezed and I built the cream, stirring well. I made it cool.
In a saucepan, I melted butter, sugar and lemon juice, I did thicken a bit 'in the mixture, stirring well. I built this creamy sauce of lemon custard. No need to add all the remaining part is used for bathing.
I finished mixing the cream with the custard cream well whipped.
I peeled and sliced \u200b\u200bkiwi and strawberries. I took a square mold, the kind that open, and I lined the bottom with parchment paper. I distributed the fruit on the bottom and I have poured over, level, chantilly cream. I put everything in the freezer to harden (I had no time).
Meanwhile I prepared the gelatin with strawberries strawberries and boil with sugar. I have built la gelatina, precedentemente ammolata e strizzata. Ho messo a raffreddare un pochino in frigo. Una volta che la gelatina a raggiunto una consistenza un po' densa (diciamo più o meno come uno yogurt), l'ho versata sulla chantilly, cercando di distribuirla nel modo migliore possibile.
Per la bagna ho preso la rimanente cremina al limone, ho allungato con un po' di acqua e ho aggiunto un paio di cucchiai di zucchero.
Con un pennello di silicone ho bagnato il pan di spagna con la bagna. Ho appoggiato il pan di spagna sulla chantilly e ho messo tutto in frigo.
Una volta che il dolce si è ben compattato ho girato il dolce (il sotto è diventato il sopra e viceversa). Ho levato la carta da forno e ho spennellato la superficie con la gelatina per torte. Ho messo a raffreddare e per ultima cosa ho decorato con i frutti di bosco!
Tuesday, November 16, 2010
Triumph Bonneville For Sales Boston Area., Ma Usa
pie pumpkin chocolate chip cookies and pumpkin seeds
Questa è una dichiarazione d'amore: io adoro la zucca! Pensateci, quanti altri cibi possono essere usati in modo così versatile? Si potrebbe fare un intero menu utilizzando la zucca, dall'antipasto al dolce. Tutto ciò senza contare che quell'arancione della polpa e della buccia mette davvero allegria. Peccato che in casa mia non sia particolarmente apprezzata e quindi posso usarla molto meno di quanto vorrei. L'altra sera però mi sono impuntata e ho fatto questa torta deliziosa, che devo dire, alla fine è stata apprezzata da tutti :)
The recipe is taken from the January 1994 Italian cooking (yes, I have some historical relics in the house) but I had to force me to put something more:) I added chocolate chips and pumpkin seeds, to make the cake even more greedy and I replaced the sugar with the white cane and the challenge is more than succeeded.
Ingredients (for a baking 26):
350 g pumpkin (weight of the pulp without peel and seeds) 175 gr
brown sugar 150 g almonds 80 g flour
00
100 g butter 35 g of potato starch 6 egg yolks
2 egg whites 1 teaspoon baking powder 1 pinch
salt 2
handful of dark chocolate chips 2
handful of pumpkin seeds
sugar
I cut the pumpkin into cubes and I cooked with 20 g of butter. I made it cool. I shake the almonds in a blender with a tablespoon of sugar (levandolo the total). I mounted the egg whites with a pinch of salt. Except I put the whip the egg yolks with sugar until they become clear. I whipped pumpkin pulp in a mixer. In a bowl, using a spatula with silicone, I mixed the egg yolks mounted, almonds and melted butter. I added the flour, potato flour and baking powder. I added the pumpkin flesh, then the egg whites. Finally I added the drops and pumpkin seeds. I coated a pan with baking paper and I poured the mixture. I baked at 180 degrees for 45 minutes. I made it cool and I decorated with icing sugar.
Inglese Versione:
This is a declaration of love : I love pumpkin ! Think about it , how many other foods can be used so versatile ? You could do an entire menu using pumpkin , from appetizers to desserts . All this without considering that the orange of the pulp and the peel really gets joy. Unfortunately it is not so appriciated by me at home and I can use it less than I would like to do. Last evening, however, I bushed on with it and I cooked this delicious cake, that, I have to tell it, has been appriciated by the everyone :)
I took the recipe on "Cucina Italiana" of January 1994. (yes, by me at home I have some historicak relics) but I necessary had to put something more inside it. :) I added chocolate chips and pumpkin seeds, to make the cake even more greedy and I replaced white sugar with brown sugar. The challenge succeed.
Ingredients (for a baking pan beeing 26 cm in diameter):
350 g pumpkin ( weight of the pulp , peeled and seeded )
175 gr brown sugar
150 g blanched almonds
80 gr flour 00
100 g butter
35 grams of potato starch
6 egg yolks
2 egg whites
1 teaspoon baking powder
1 pinch of salt
2 handful of dark chocolate chips
2 handful of pumpkin seeds
icing sugar
I cut the pumpkin into chops and I cooked it with 20 g of butter . I made it cool . I crushed the almonds in a blender with a tablespoon of sugar (saving it from the total). I mounted the egg whites with a pinch of salt . Separately I put the whip the egg yolks with sugar until they become clear. I whipped pumpkin pulp in a mixer. In a bowl, I mixed the mounted egg yalks, the almonds and the melted butter, using a silicon spatula. I added the flour, potato flour and baking powder. I added the pumpkin flesh, then the egg whites. Finally I added the drops and pumpkin seeds. I lined a baking sheet with parchment paper and I poured the mixture. I baked at 180 degrees for 45 minutes. I made it cool and I decorated with icing sugar. 
Questa è una dichiarazione d'amore: io adoro la zucca! Pensateci, quanti altri cibi possono essere usati in modo così versatile? Si potrebbe fare un intero menu utilizzando la zucca, dall'antipasto al dolce. Tutto ciò senza contare che quell'arancione della polpa e della buccia mette davvero allegria. Peccato che in casa mia non sia particolarmente apprezzata e quindi posso usarla molto meno di quanto vorrei. L'altra sera però mi sono impuntata e ho fatto questa torta deliziosa, che devo dire, alla fine è stata apprezzata da tutti :)
The recipe is taken from the January 1994 Italian cooking (yes, I have some historical relics in the house) but I had to force me to put something more:) I added chocolate chips and pumpkin seeds, to make the cake even more greedy and I replaced the sugar with the white cane and the challenge is more than succeeded.
Ingredients (for a baking 26):
350 g pumpkin (weight of the pulp without peel and seeds) 175 gr
brown sugar 150 g almonds 80 g flour
00
100 g butter 35 g of potato starch 6 egg yolks
2 egg whites 1 teaspoon baking powder 1 pinch
salt 2
handful of dark chocolate chips 2
handful of pumpkin seeds
sugar
I cut the pumpkin into cubes and I cooked with 20 g of butter. I made it cool. I shake the almonds in a blender with a tablespoon of sugar (levandolo the total). I mounted the egg whites with a pinch of salt. Except I put the whip the egg yolks with sugar until they become clear. I whipped pumpkin pulp in a mixer. In a bowl, using a spatula with silicone, I mixed the egg yolks mounted, almonds and melted butter. I added the flour, potato flour and baking powder. I added the pumpkin flesh, then the egg whites. Finally I added the drops and pumpkin seeds. I coated a pan with baking paper and I poured the mixture. I baked at 180 degrees for 45 minutes. I made it cool and I decorated with icing sugar.
Inglese Versione:
This is a declaration of love : I love pumpkin ! Think about it , how many other foods can be used so versatile ? You could do an entire menu using pumpkin , from appetizers to desserts . All this without considering that the orange of the pulp and the peel really gets joy. Unfortunately it is not so appriciated by me at home and I can use it less than I would like to do. Last evening, however, I bushed on with it and I cooked this delicious cake, that, I have to tell it, has been appriciated by the everyone :)
I took the recipe on "Cucina Italiana" of January 1994. (yes, by me at home I have some historicak relics) but I necessary had to put something more inside it. :) I added chocolate chips and pumpkin seeds, to make the cake even more greedy and I replaced white sugar with brown sugar. The challenge succeed.
Ingredients (for a baking pan beeing 26 cm in diameter):
350 g pumpkin ( weight of the pulp , peeled and seeded )
175 gr brown sugar
150 g blanched almonds
80 gr flour 00
100 g butter
35 grams of potato starch
6 egg yolks
2 egg whites
1 teaspoon baking powder
1 pinch of salt
2 handful of dark chocolate chips
2 handful of pumpkin seeds
icing sugar
I cut the pumpkin into chops and I cooked it with 20 g of butter . I made it cool . I crushed the almonds in a blender with a tablespoon of sugar (saving it from the total). I mounted the egg whites with a pinch of salt . Separately I put the whip the egg yolks with sugar until they become clear. I whipped pumpkin pulp in a mixer. In a bowl, I mixed the mounted egg yalks, the almonds and the melted butter, using a silicon spatula. I added the flour, potato flour and baking powder. I added the pumpkin flesh, then the egg whites. Finally I added the drops and pumpkin seeds. I lined a baking sheet with parchment paper and I poured the mixture. I baked at 180 degrees for 45 minutes. I made it cool and I decorated with icing sugar.
Sunday, November 14, 2010
Foot Injuries More Condition_symptoms
Spitzbuben
... Christmas is approaching too quickly to tell the truth. I love the Christmas charity, perfumes, sweets, the lights, the presents, but can not begin in October and ending in February. In my preparations to anticipate so much you lose a little 'magic at all, but there you are ... However apart from that, here at my home in the Alto Adige is a particularly strong, there is the famous market which will be inaugurated on 26 and which I will talk later. The real treats, however, can be found in bakeries and pastry shops because they are filled with trays, bags and other containers crammed full of the typical Christmas cookies. Here's a real tradition, more German than Italian, but I've never seen anyone refuse cookies or cinnamon bells of St. Nicholas:) These are also Spitzbuben, which actually can also be found at year but a bigger version that invade all the windows at Christmas time, especially in mni version, which I adore. There are several variants, two classic (the apricot jam and icing sugar and raspberry jam and chocolate) and a more modern yet very tasty (Nutella). Personally I love them, they are just desserts Puto, nor too soft nor too crunchy and creamy then great:) When they do, never last more than a day.
To make these cookies they sell the molds on purpose (with the stencil to make the center hole) but you can safely use a mold and a smaller larger:)
Ingredients:
refined for the pastry:
300 g butter 150 g icing sugar 1 egg
00 500 g flour 10 g baking powder for cakes
1 pinch salt 1 or 2 packets of vanilla, lemon or orange (in this case I used vanillin)
for the filling:
chocolate apricot jam raspberry
marmallata
sugar
nutella
I poured in the kenwood softened butter cut into pieces and I "installed" with sugar. I added the egg, then flour, salt, vanilla, baking powder. I did knead until the dough is well ammalgamare. Of course the same procedure is possible in the hand. I created a ball and I put it in the refrigerator until the mixture reaches a good consistency: not too hard, but workable.
I pulled the dough from the fridge and I stretched out, helped a bit 'of flour to the dough does not stick. Having to assemble two biscotti, ho steso la pasta il più sottile possibile, ma abbastanza spessa perché il bicotto non si rompa in mano quando si trasferisce sulla teglia. Ho prestato attenzione a realizzare tante parti inferiori, quante superiori (che devono avere un foro centrale). Ho trasferito i biscotti su una teglia da forno ricoperta di carta da forno. Ho infornato a 180° in forno ventilato, per circa 5 minuti. Attenzione: un minuto può fare la differenza!!! Si devono estrarre i biscotti appena iniziano a dorare sui bordi. Fatelo anche se vi sembrano ancora crudi, pena trovarvi dei biscotti duri come il marmo o peggio bruciati.
Ho fatto raffreddare i biscotti su una gratella dopo di che ho iniziato a farcirli.
Per il primo tipo di Spitzbuben ho spalmato the base with a bit 'of apricot jam, I've superimposed the top and dusted with powdered sugar.
For the second type I melted the chocolate in a double boiler and I dipped the tops of the biscuits. I helped her with pliers and I made them dry on a wire rack. I coated the bottom with raspberry jam and I superimposed the two sides.
For the third type I stuffed biscuits with nutella and I did some doodles with chocolate on top.
This recipe, as well as being included in my collection (which I call again to participate), will also be part of the collection of Ornella.
... Christmas is approaching too quickly to tell the truth. I love the Christmas charity, perfumes, sweets, the lights, the presents, but can not begin in October and ending in February. In my preparations to anticipate so much you lose a little 'magic at all, but there you are ... However apart from that, here at my home in the Alto Adige is a particularly strong, there is the famous market which will be inaugurated on 26 and which I will talk later. The real treats, however, can be found in bakeries and pastry shops because they are filled with trays, bags and other containers crammed full of the typical Christmas cookies. Here's a real tradition, more German than Italian, but I've never seen anyone refuse cookies or cinnamon bells of St. Nicholas:) These are also Spitzbuben, which actually can also be found at year but a bigger version that invade all the windows at Christmas time, especially in mni version, which I adore. There are several variants, two classic (the apricot jam and icing sugar and raspberry jam and chocolate) and a more modern yet very tasty (Nutella). Personally I love them, they are just desserts Puto, nor too soft nor too crunchy and creamy then great:) When they do, never last more than a day.
To make these cookies they sell the molds on purpose (with the stencil to make the center hole) but you can safely use a mold and a smaller larger:)
Ingredients:
refined for the pastry:
300 g butter 150 g icing sugar 1 egg
00 500 g flour 10 g baking powder for cakes
1 pinch salt 1 or 2 packets of vanilla, lemon or orange (in this case I used vanillin)
for the filling:
chocolate apricot jam raspberry
marmallata
sugar
nutella
I poured in the kenwood softened butter cut into pieces and I "installed" with sugar. I added the egg, then flour, salt, vanilla, baking powder. I did knead until the dough is well ammalgamare. Of course the same procedure is possible in the hand. I created a ball and I put it in the refrigerator until the mixture reaches a good consistency: not too hard, but workable.
I pulled the dough from the fridge and I stretched out, helped a bit 'of flour to the dough does not stick. Having to assemble two biscotti, ho steso la pasta il più sottile possibile, ma abbastanza spessa perché il bicotto non si rompa in mano quando si trasferisce sulla teglia. Ho prestato attenzione a realizzare tante parti inferiori, quante superiori (che devono avere un foro centrale). Ho trasferito i biscotti su una teglia da forno ricoperta di carta da forno. Ho infornato a 180° in forno ventilato, per circa 5 minuti. Attenzione: un minuto può fare la differenza!!! Si devono estrarre i biscotti appena iniziano a dorare sui bordi. Fatelo anche se vi sembrano ancora crudi, pena trovarvi dei biscotti duri come il marmo o peggio bruciati.
Ho fatto raffreddare i biscotti su una gratella dopo di che ho iniziato a farcirli.
Per il primo tipo di Spitzbuben ho spalmato the base with a bit 'of apricot jam, I've superimposed the top and dusted with powdered sugar.
For the second type I melted the chocolate in a double boiler and I dipped the tops of the biscuits. I helped her with pliers and I made them dry on a wire rack. I coated the bottom with raspberry jam and I superimposed the two sides.
For the third type I stuffed biscuits with nutella and I did some doodles with chocolate on top.
This recipe, as well as being included in my collection (which I call again to participate), will also be part of the collection of Ornella.
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