These giant Romias cookies by Montersino are so chubby because while organizing the new kitchen, I couldn’t remember where I placed the classic nozzles for the pastry bag, so I used the giant ones, but you can make smaller cookies!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I opened a channel of free recipes for everyone on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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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 1/3 oz butter
- 2/3 cup powdered sugar
- 1 oz egg white
- 1 3/4 cups all-purpose flour
- 1 bean vanilla
- 2 1/2 oz glucose syrup
- 1 1/4 oz sliced almonds
- 1 1/4 oz sesame seeds
- 2/3 cup brown sugar
- 2 1/2 oz butter
TOOLS
- Pastry bag
- Parchment paper
- Baking pans
- Star nozzles
ROMIAS COOKIES BY MONTERSINO RECIPE PREPARATION
Procedure:
For the cookies, beat the butter with vanilla and sugar, then gradually add the egg white, and finally the flour.Form the cookies on parchment paper using a pastry bag with the appropriate ridged nozzle.
For the filling, mix soft butter and sugar, add the softened glucose syrup, and finally the seeds and grains.Place a dollop of filling inside the cookies.
Bake at 356°F (180°C) for about 10 minutes.Let cool and… enjoy your meal! Annalisa
