Biscotti Di Farina Di Riso
(Biscuits (or small cakes) of Rice Flour )
This recipe has been developed by Sergio Agosti, a baker near Lake Garda in Northern Italy. Sergio has been kind enough to send it to The Artisan for posting .
9 Tbl. Butter, slightly salted & softened - (125 gr.) 2 Spoons Honey - demitasse spoons (7 gr.) 2 Cups Flour - rice 1/2 Cup Sugar
Note: Since the milling of rice is not standardized, the amount of butter in this recipe may have to be increased. Trial and error is the best means of becoming familiar with the absorption characteristics of the rice flour. Alternatively, a small amount of liquid, i.e. water, can be added to the mixture to soften it during the final mixing stage.
Preheat the oven to 350 F.
Cream the butter (9 tablespoons) and honey (2 demitasse spoons). Sift the rice flour (2 cups) and sugar (1/2 cup). Blend the dry ingredients with the creamed butter and honey. The mixture should be soft.
Pat the mixture into a dozen, 2 1/2-inch, ring shaped pockets of a baked donut pan. If a baked donut pan is not available, nine, 3-inch, miniature loaf pans may be substituted.
Bake for 25 minutes or until golden brown.
Cool on a bake rack and remove from the molds. These are good warm or at room temperature. Try dipping them into a Cappuccino.
Last updated on: 06/03/99 12:50:59 AM