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Margheritine of Stresa

Margheritine of Stresa

I love this little biscuits!!! I have memories of them since I was teenager and I used to spend my summer holidays in Stresa, a charming town on the Piemonte shores of Lake Maggiore.
The baker Pietro Antonio Bolongario invented these treats for the Princess Margaret of Savoy who later became Queen Margherita. She liked them so much that these biscuits were named after her.

Ingredients

180 grams all-purpose flour
180 grams corn strarch
125 grams confectioners’ sugar
250 grams unsalted butter, softened
5 boiled egg yolks
confectioners sugar for dust

Directions

Preheat oven at 325 degrees.
In a saucepan boil the eggs for 8 minutes.Peel the boiled eggs and separate the whites from the yolks and set aside.
On a floured wooden board sift the flours and form a little hole in the middle, then put inside the softened butter and the sifted confectioners’ sugar. Work with your hands until very well blended and buttery. Push the egg yolks through a strainer and continue to work until blended (do not overwork the dough). With a piping bag and a medium star tip pipe the dough on a cooking sheet covered with parchment paper. Push a little the centre of the dough with the thumb to shape the biscuit as a rosette. Bake for about 10 minutes. Let cool completely on a cooling rack, then dust with confectioners’ sugar.

Buon Appetito =)

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6 thoughts on “Margheritine of Stresa

  1. Shihomi June 6, 2013 at 7:46 PM Reply

    One of the best cookie I ever had! Highly recommended!!! Grazie, Ale

  2. […] Margheritine of Stresa was one of the most delicious cookie ever had.  It was delicate, soft, fragile, melt in mouth, elegant…. When I saw her recipe https://breadloveanddreams.wordpress.com/2013/06/04/margheritine-of-stresa/ […]

  3. […] made Cocoa Milk Bread before.  This time, I changed little bit by coincident.When I started cooking, I realized that […]

  4. Searching For Sugar Plums June 10, 2013 at 6:25 AM Reply

    Very neat recipe, I love the addition of the boiled egg yolk. Can’t wait to try it 🙂

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