PEANUTS' BUTTER BISCUITS

  • BISCOTTI AL BURRO DI ARACHIDI

INGREDIENTI

400 g of Molino Rossetto mix for biscuits
125 g of peanuts’ butter
1 egg

PREPARAZIONE

Pour the mix for biscuits on a pastry board, add peanuts’ butter and an egg. Knead rapidly and let it rest in the fridge for 30 minutes, covered with clingfilm.

Roll out the dough with a rolling pin, cut some biscuits with a cookie cutter and bake for 10-15 minutes or so to 170°C.