These giant Montersino’s Romias cookies are so chunky because while setting up the new kitchen, I forgot where I put the classic nozzles for the piping bag and used the huge ones instead, but you should make smaller cookies!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
INGREDIENTS
- 6.35 oz butter
- 2.65 oz powdered sugar
- 1.05 oz egg white
- 1.8 cups all-purpose flour
- 1 pod vanilla
- 2.65 oz glucose syrup
- 1.25 oz sliced almonds
- 1.25 oz sesame seeds
- 2.65 oz brown sugar
- 2.65 oz butter
TOOLS
- Piping bag
- Parchment paper
- Baking pans
- Star nozzles
FOR PREPARING MONTERSINO’S ROMIAS COOKIES RECIPE
Procedure:
For the cookies, cream the butter with vanilla and sugar, then gradually add the egg white, and then the flour. Shape the cookies on parchment paper with the appropriate nozzle, or form a ring with a regular ridged nozzle.
For the filling, mix softened butter and sugar, add softened glucose syrup, and finally the seeds and sprinkles. Place a dollop of filling inside the cookies.
Bake at 356°F for about 10 minutes.
