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.
Ingredients
| Stage | Ingredients | Gr. | Baker% | Method |
|---|---|---|---|---|
| 1 | Cream Flour Butter | 500 180 | 100% 36% | Mix flour and cold butter (use a food processor) |
| 2 | Sugar Chocolate drops Vanilla Powder Baking Powder | 200 100 0.5 10 (3 teaspoon) | 40% 20% 0.1% 2% | Add all the other dried ingredients and mix with the K-beater |
| 3 | Eggs | 2 | 20% | Add the eggs and keep mixing |
| Total | 1090.5 | 218.1% | ||
Processing Details
| Details | Temp/Time | Instructions | |||
| 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 | |||
| Baking Temperature | 180 | Tray up on baking paper | |||
| Baking Time | 10-15 min |
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
Tray up
Biscuits after baking
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