Biscuits Broad Beans of the Dead

The beans of the dead are almond biscuits that are prepared in many Italian regions at the beginning of November, on the occasion of the celebration of the dead. They are very sweet and very tasty.

Ingredients

  • 300gr of flour 00;
  • 2 eggs;
  • 150gr of peeled almonds;
  • 150gr of caster sugar;
  • 50gr of butter.

Procedure

Toast the peeled almonds in a pan, being careful not to burn them. To help you soak them before heating them.

Take them out of the pan, let them cool down, then reduce them to grain with a minipimer.

Add the sugar and flour. Form a fountain on the worktop and put the chopped butter and whole eggs in the centre. Work everything with your hands until you get a smooth dough, but very soft.

Roll out the dough to a height of 5 millimetres and form the biscuits with the help of a round pastry glass or a glass. Use your thumb to make a small hollow in the middle of each biscuit, just to remember a broad bean.

As you form the biscuits put them on a plate covered with baking paper.

Bake in the oven at 180° for about 20 minutes, checking them from time to time so that they do not burn.

Mascarpone Decorated Roll

The mascarpone decorated roll is a very scenic cake to be prepared at a party for your children, but also as a dessert for a lunch with friends. It is a variation of the classic Nutella roll.

Ingredients

FOR BISCUIT DOUGH

  • 4 eggs at room temperature;
  • 130 g flour 00;
  • 130 g sugar;
  • 50 ml lukewarm milk.

FOR DECORATION

  • 30 g butter at room temperature;
  • 30 g icing sugar;
  • 30 g flour 00;
  • 10 g bitter cocoa.
  • 1 egg white

FOR THE REST

  • 3 eggs;
  • 250 g mascarpone;
  • 45 g sugar;
  • 1 cup of coffee milk.

Procedure

First of all you have to proceed with the preparation of the decoration: take a baking sheet of about 20 cm x 35 cm and cover it with baking paper. Draw with a pencil on the baking paper the decoration you prefer according to your imagination. Spread out the sheet of baking paper drawn on the baking sheet.

Whip the butter until stiff with the sugar, then add the slightly beaten egg white and the sifted flour with the cocoa, stirring well. Place this mixture in a sac-a-poche with a fine and smooth spout. Fill with this mixture the designs made on baking paper, being careful not to overflow. Put the baking sheet with the decoration in the freezer for about 30 minutes.

In the meantime, proceed with the preparation of the biscuit dough: whip the eggs very well with the sugar until you get a fluffy and fluffy mixture. Sift the flour and add it to the mixture, stirring preferably by hand.

After a while, take the baking sheet with the decoration from the freezer and pour the white biscuit dough over it. Level quickly and bake in a hot static oven at 190 °C for 10 minutes.

Remove from the oven and place the cooked biscuit dough on a wet cloth, being careful not to break it. The side with the baking paper must be in contact with the dishcloth. Roll the dishcloth immediately with it until it forms a roll. Leave it aside in shape and prepare the filling.

Separate the egg yolks from the egg whites and whip them with the sugar, add the mascarpone and mix well. Whip the egg whites until stiff and add them to the mixture a little at a time, stirring with a spatula so as not to disassemble them.

Take the roll back and gently reopen it. Remove the baking paper you used to make the decoration and wet it internally, with the help of a kitchen brush, with the coffee mixed with milk.

Spread it on the inside with the mascarpone cream filling and roll it up again gently.