Homemade Macine the delicious biscuit crispy outside and soft inside, a blend of flavors that melts in your mouth.
The dough made of flour, sugar, butter, cream, and eggs is mixed with the aroma of vanilla. The dough is carefully worked until a soft and uniform consistency is achieved. Using two round cookie cutters, you give the classic macine shape. Place the macine on a baking tray lined with parchment paper and bake them for about 12 minutes until they reach a slight golden color. As they bake, a comforting aroma will fill your home and make your mouth water.
Accompanied by a cup of milk or coffee, they represent a perfect moment of sweetness to share with loved ones.
For this recipe, I searched a lot on the internet among the various versions, then I compared them with the original recipe of the famous biscuit, and as always after many, many trials, I arrived at my perfect combination.
For lovers of homemade cookies, before moving on to the explanation of the macine recipe, I also remind you
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 25 Minutes
- Portions: 60 macine
- Cooking methods: Oven
- Cuisine: Italian
- Energy 68.46 (Kcal)
- Carbohydrates 9.42 (g) of which sugars 3.45 (g)
- Proteins 1.07 (g)
- Fat 3.14 (g) of which saturated 1.22 (g)of which unsaturated 1.34 (g)
- Fibers 0.18 (g)
- Sodium 24.30 (mg)
Indicative values for a portion of 15 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups all-purpose flour
- 1 cup powdered sugar
- 1 egg
- 7 tbsp butter
- 7 tbsp vegetable margarine
- 5 tbsp heavy cream
- to taste vanilla flavor
- 1 packet baking powder
- 1/3 tsp baking soda
Tools
To cut the macine into the classic shape, I recommend two round cookie cutters of different sizes. I used one 2 inches and the other 0.6 inches.
The dough can be easily prepared by hand, but to save time and prevent overheating the dough, I always recommend using a stand mixer.
- 2 Cookie Cutters
- 1 Stand Mixer
Preparation
If kneading by hand, place the flour in a mound on the work surface, pour the powdered sugar and whole egg in the center. Using a fork, begin to mix, then add vanilla, cream, baking powder, and baking soda. Once mixed, start adding butter and margarine. If using a stand mixer, follow the same order for adding ingredients and mix with the paddle attachment at medium/low speed.
Mix until you obtain a firm, soft but not sticky dough, cover it with plastic wrap and let it rest in the refrigerator for about 20 minutes.
After resting in the refrigerator, take the dough and roll it out into a uniform rectangle about 1/4 inch thick. From this rectangle of dough, using two round cutters, cut out the classic ring shapes, typical of macine, which you will place on a baking sheet covered with parchment paper.
Bake in a preheated oven at 350°F for about 12 minutes, with baking time varying between 10 and 15 minutes depending on your oven and baking style. In mine, for example, the sweets function requires convection baking, unlike what is normally recommended. I can assure you that the baking is all nice and uniform, which is hard to achieve with a static oven, but this always depends on the type of oven you use.
NOTES
Macine are a delicious biscuit that retains its crispness for many days if kept in classic cookie jars with a lid.
I recommend using fresh cream to prepare these cookies because it will give them a unique flavor, but if you prefer a lactose-free version, replace the butter with vegetable margarine and part of the oil and the cream with vegetable cream. You will still get an excellent biscuit.
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