In addition to tasty rye bread, which give off all the scent of mountain tradition, with Nucleo® Puccia delle Dolomiti you can also bake delicious biscuits, enriched with cane sugar. Here is the complete recipe.
700 g Nucleo® Puccia delle Dolomiti
300 g type "0" flour 180 W
500 g butter
500 g of cane sugar
200 g eggs
5 g salt
10 g baking
Mix butter, salt, sugar, flour, Nucleo®, baking and eggs in the planetary mixer. Knead until the liquid has absorbed.
Leave the dough to rest in the fridge for 30 minutes, then form the biscuits to taste. Dust with brown sugar. Cover the trays with baking paper and put the biscuits on top.
Bake at 180°C for about 20 minutes.