{"id":29738,"date":"2018-04-03T11:57:02","date_gmt":"2018-04-03T09:57:02","guid":{"rendered":"http:\/\/vetrinatoscana.netseven.work\/ricette\/prato-makroud-fusion-biscuits-prato-type-biscuits-filled-with-dates\/"},"modified":"2018-04-03T11:57:02","modified_gmt":"2018-04-03T09:57:02","slug":"prato-makroud-fusion-biscuits-prato-type-biscuits-filled-with-dates","status":"publish","type":"recipe","link":"https:\/\/vetrinatoscana.netseven.work\/en\/recipes\/prato-makroud-fusion-biscuits-prato-type-biscuits-filled-with-dates\/","title":{"rendered":"Prato-makroud fusion biscuits (Prato type biscuits filled with dates)"},"content":{"rendered":"

INGREDIENTS for 5 little loaves<\/strong><\/p>\n

– For the dough<\/strong>
\n500 g soft flour
\n180 g butter
\n50 g sugar
\n75 g grated
\nparmigiano reggiano parmesan cheese
\n25 g almond
\nflour
\n250 g salted
\npeanuts
\n200 g eggs (= 3 large eggs) + 1 egg for brushing
\n5 g baking powder
\n6 g salt
\n1 pinch nutmeg<\/p>\n

– For the filling<\/strong>
\n500 g Tunisian dates, deglet el nour variety (best for \u201cblending together \u201d)
\npeel of 3 untreated oranges<\/p>\n

METHOD<\/strong>
\n– Chop the pitted dates and orange peel in a mixer; form a dough and make 5 sausage shapes, about 2 cm wide; roll them in cling film and put them into the fridge.<\/p>\n

– Pre-heat the oven to 190 \u00b0C.<\/p>\n

– Beat the butter and sugar. Add the parmigiano reggiano parmesan cheese, almond flour, salt, nutmeg, the 200 g of beaten eggs, flour sifted with the baking powder and lastly the peanuts, all the time mixing and kneading.<\/p>\n

– Divide the dough into 5 parts and, on 5 sheets of oven paper, make 5 long rectangles, about
\n7 cm wide and just under 1 cm thick.<\/p>\n

– Place each \u201clittle sausage\u201d of date dough onto a rectangle and aided by the oven paper, close the dough, making little loaves, pressing the air out and sealing the edges well.<\/p>\n

– Brush the surface with beaten egg.<\/p>\n

– Bake in the oven at 190 \u00b0C for 15-20 minutes.<\/p>\n

Once they have cooled down, cut them diagonally making slices just over 1 cm thick and, if you wish, toast them for 6-8 minutes at 170 \u00b0C like the common Prato biscuits. The butter in the dough, although \u201cforeign\u201d to the traditional Prato biscuit, in this case allows these biscuits to remain crumbly for a long time, even without toasting them; at the same
\ntime, it helps to support the filling.<\/p>\n","protected":false},"author":1,"featured_media":0,"template":"","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false},"tags":[],"recipe_category":[141,140],"class_list":["post-29738","recipe","type-recipe","status-publish","hentry","recipe_category-cookies","recipe_category-dessert"],"acf":{"vt_image":null,"vt_fonte":null,"subtitle":null},"yoast_head":"\nPrato-makroud fusion biscuits (Prato type biscuits filled with dates) - Vetrina Toscana<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Prato-makroud fusion biscuits (Prato type biscuits filled with dates) - Vetrina Toscana\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTS for 5 little loaves – For the dough 500 g soft flour 180 g butter 50 g sugar 75 g grated parmigiano reggiano parmesan cheese 25 g almond flour 250 g salted peanuts 200 g eggs (= 3 large eggs) + 1 egg for brushing 5 g baking powder 6 g salt 1 pinch...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/vetrinatoscana.netseven.work\/en\/recipes\/prato-makroud-fusion-biscuits-prato-type-biscuits-filled-with-dates\/\" \/>\n<meta property=\"og:site_name\" content=\"Vetrina Toscana\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/vetrinatoscana.netseven.work\\\/en\\\/recipes\\\/prato-makroud-fusion-biscuits-prato-type-biscuits-filled-with-dates\\\/\",\"url\":\"https:\\\/\\\/vetrinatoscana.netseven.work\\\/en\\\/recipes\\\/prato-makroud-fusion-biscuits-prato-type-biscuits-filled-with-dates\\\/\",\"name\":\"Prato-makroud fusion biscuits (Prato type biscuits filled with dates) - 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