IPSSEOA Tor Carbone – Roma
Oops… I found some gnocchi in the dessert

PROCEDURE FOR BISCUITS:

In a bowl, combine the butter cut into pieces and the sugar, mix with a wooden spoon until the butter becomes soft. add the grated orange zest, a pinch of salt and the whole egg. mix the mixture and finally add the rice flour and knead until you obtain a smooth dough. wrap the dough in cling film and leave to rest in the fridge for 30 minutes. after 30 minutes, roll out the dough and cut shapes with the help of a pastry cutter. place the biacotti on a baking tray lined with baking paper and bake in a preheated oven at 180°C for 12 minutes. for the dough: once cooked, crumble the biscuits. heat the milk and bring it almost to the boil, add the crumbled biscuits and the white truffle cream and mix until you obtain a semi-dense mixture. remove from the heat and tip the dough onto the flour arranged in a mound on a work surface. knead until the mixture is smooth, wrap the dough in cling film and leave to rest for 30 minutes in the fridge.

After 30 minutes, roll out the dough and cut shapes with the help of a pastry cutter. place the biacotti on a baking tray lined with baking paper and bake in a preheated oven at 180°C for 12 minutes. for the dough: once cooked, crumble the biscuits. heat the milk and bring it almost to the boil, add the crumbled biscuits and the white truffle cream and mix until you obtain a semi-dense mixture. remove from the heat and tip the dough onto the flour arranged in a mound on a work surface. knead until the mixture is smooth, wrap the dough in cling film and leave to rest for 30 minutes in the fridge.