Basic Bensone-Biscotti-Crostata a la Nonna de Francesco


    500 gr Flour
    200 gr sugar
    Yeast for sweets( for 500gr flour)
    3 eggs
    100gr butter ( at room temperature)
    1-2 spoons of oil
    a few drops of lemon (optional)
    1 pizzico of salt


Mix together on a table flour( make a volcano), sugar, yeast, salt, sliced butter, oil, lemon drops and eggs.
Knead a few minutes until smooth, soft, if not soft enough add a few drops of milk.
Cut the impasto in 2 pieces, stretch each piece making a cylinder of it.
Engrave it longitudinally with a sharp knife.
Put in hot oven (prewarmed at 180 C) for 25-30 minutes, check cooking with a toothpick, it must come out dry. You can switch off the oven and leave it for another 5 minutes if you’re not sure it’s cooked enough.

It lasts many days, good alone or soaked in wine, milk or tea. The same impasto can be used to make biscuits or to make crostata cake, as a base for the cake. In bowl mix sugar, butter and salt. Pour scalded milk over mixture to dissolve & melt. Let cool.

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