Recipe for biscotti con riso bollito e mele that evokes childhood memories and has global inspiration. Requires attention to detail and love for the ingredients. Share a variant of this recipe that was especially beloved in your home.
I’m excited to share my recipe for biscotti con riso bollito e mele, a dish that evokes childhood memories and has global inspiration. This recipe requires attention to detail and love for the ingredients.
The food category of biscotti often awakens tender and cozy memories from childhood. This dish with boiled rice and apples is no exception.
Biscotti has left a mark on kitchens around the world, leading to iconic dishes. This recipe has been adapted and reinvented in different cultures.
My mother used to make a variant of this dish with another ingredient that holds a special meaning for me. Share a version of this recipe that was especially beloved in your home.
Although this dish may seem easy or difficult at first glance, the real secret to making it a delight lies in the careful selection and handling of the ingredients.
INGREDIENTI
- 200g boiled rice
- 2 apples
- 200g flour
- 100g sugar
- 100g butter
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
PROCEDIMENTO
- Cook the rice and let it cool.
- Peel and chop the apples into small pieces.
- In a bowl, mix the flour, sugar, baking powder, cinnamon, and salt.
- Add the butter and mix until it resembles breadcrumbs.
- Add the egg and mix until it forms a dough.
- Add the rice and apples and mix well.
- Form the dough into a log and bake at 180°C for 20 minutes.
- Cut the log into slices and bake for another 10 minutes.
SERVIRE CON
These biscotti are perfect with a cup of tea or coffee for a mid-afternoon snack.
CONSIGLI
Make sure the rice is well-drained before adding it to the dough. You can also add raisins or nuts for extra flavor.
I hope you enjoy making and eating these biscotti con riso bollito e mele as much as I do!
