Gocciole are are typical breakfast biscuits in Italy. The most popular ones are made by pavesi and can be found here. Most children go crazy for them, so I would recommend to all my readers to give it a try to see what they think about it.
You will find here a recipe that mix the ingredient as we are making a classic shortcrust pastry.
In a later post I will use exactly the same ingredients but we will mix them as if we were making a whipped shortcrust pastry.
As you will see there is going to be a material change in the texture of the final product, I will also use a cookie cutter. In this recipe I shaped them manually.
|Mix flour and cold butter|
(use a food processor)
10 (3 teaspoon)
|Add all the other dried ingredients|
and mix with the K-beater
|3||Eggs||2||20%||Add the eggs and keep mixing|
|Scaling||none||Hand up in a round ball.|
|Resting||20-25min||Cover with cling film|
Store in the fridge
|Shape||Take 10gr of pastry|
Hand up round
Flat it out pushing the palm of your hand on top
Give it a droplet shape
|Resting||20-25min||Cover biscuits with cling film|
Store them in the fridge
|180||Tray up on baking paper|
Step 1 of the ingredients table, is the typical way to create the classic shortcrust pastry. It is important that the butter is cold and that you use a good food processor. The final result should look like sandy. We call it in italian "sabbiatura", which means to make the butter and flour look like sand.
Step 2 and 3 are pretty easy.
Shaping: I shaped the biscuits for this recipe manually, but you can actually use a cookie cutter. If you do so, you don't have to weight them individually.
Hand up Round and cover with cling film
Batter after resting
Biscuits after baking