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Giotto rolls

updated

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Ingredients for 1 servings:

  • 320 g flour
  • 220 g low-fat curd cheese
  • 30 g yogurt (1.5% fat)
  • 80 g sugar
  • 1 tsp vanilla sugar
  • 1 egg(s)
  • 4 stalk(s) confectionery (Giotto), chopped
  • 30 g pistachios, unsalted, chopped
  • 4 tbsp Amaretto
  • 4 tbsp oil
  • 1 packet of baking powder
  • 1 egg yolk for brushing
  • some milk for brushing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

makes about 15 pieces

Knead all ingredients, except for the egg yolk and the milk for brushing, into a dough. It will be sticky. Form the dough into balls and flatten them slightly. This works best with slightly damp hands. Place them on a baking sheet lined with parchment paper, not too tightly. Whisk the egg with a small splash of milk and brush the rolls with it. Bake at 175°C for about 20-25 minutes. Store in an airtight container if not eaten immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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