Learn how to make biscotti con esubero di pasta madre non rinfrescata, a nostalgic treat that requires attention to detail and love for the ingredients. Explore its historical peculiarities and adaptations, and share a version of this dish that holds special meaning for you.
I’m excited to share my recipe for biscotti con esubero di pasta madre non rinfrescata, a nostalgic treat that brings back memories of my childhood. This recipe requires attention to detail and love for the ingredients.
Food often evokes tender memories from childhood. Biscotti con esubero di pasta madre non rinfrescata is no exception.
This Italian treat has left its mark on kitchens around the world, leading to iconic dishes. Learn about its historical peculiarities and adaptations.
My mother used to make a variant of this recipe with another ingredient. Share a version of this dish that holds special meaning for you.
Although this recipe may seem easy, the real secret to making it a delight lies in the careful selection and handling of the ingredients.
- 200g of sourdough starter
- 200g of flour
- 100g of sugar
- 1 egg
- 50g of butter
- 1 tsp of baking powder
- 1 pinch of salt
- Mix the sourdough starter, flour, sugar, egg, butter, baking powder, and salt in a bowl.
- Knead the dough until it’s smooth and elastic.
- Shape the dough into a log and cut it into slices.
- Bake the biscotti in a preheated oven at 180°C for 20 minutes.
- Let the biscotti cool and enjoy!
These biscotti are perfect with a cup of coffee or tea.
Make sure to use non-refreshed sourdough starter for the best flavor. You can also add nuts or chocolate chips to the dough for a twist.
I hope you enjoy making and eating these biscotti as much as I do!