Biscuits with carob pulp flour
Biscuits with carob pulp flour. Fragrant on the outside and soft on the inside, with an unmistakable amber colour and sweet notes of carob… These are the hallmarks of the delicious biscuits made by master pastry chef Iudice with Ciokarrua carob pulp flour. We just couldn't keep this recipe a secret! Try making them yourself! You will need: Take them out […]
Biscuits with carob pulp flour
Fragrant on the outside and soft on the inside, with an unmistakable amber colour and sweet notes of carob…
These are the hallmarks of the delicious biscuits made by master pastry chef Iudice with Ciokarrua carob pulp flour. We just couldn't keep this recipe a secret!
Try making them yourself! You will need:
- 500g of blanched white almonds
- 500g of caster sugar
- 100g of Ciokarrua carob pulp flour
- 100g of honey
- Egg white as needed
- Finely grind the almonds with the sugar;
- Add the honey and work the mixture until the ingredients are combined;
- Add the carob flour and knead with the egg white until you reach a soft consistency;
- With your hands, shape the dough into small cylinders and roll them in a little carob flour to coat them well;
- Using a knife, cut them into even pieces and give them the shape you prefer;
- Bake in a fan oven at 210 degrees for 12 minutes.
Take the biscuits out of the oven, let them cool slightly and… let yourself be swept away by the taste!!
