280 g of rice flour
190 g of margarine
70 g of icing sugar
1 egg yolk
3 tbsp of instant OrzoCoffee
1 tbsp of barley malt extract (dissolved in half a glass of warm milk)
This recipes uses a biscuit press, as the dough is very soft.
Mix the margarine with the sugar. Add the egg yolk and mix again.
Add the instant OrzoCoffee and the flour little by little. When the dough has become too hard to mix, gradually add the warm milk with the barley malt extract.
It is now time to work the dough with your hands, making it very smooth and homogeneous. Put the dough in the fridge for 10 minutes.
You can now put the dough in the cookie press and create your BISCORZI directly over a greaseproof paper ready to go in the oven.
Place in the oven at 170° for 15 minutes.
Enjoy your BISCORZI with a freshly brewed Orzo Coffee :-)
Orzo♥Coffee in the Kitchen
In this blog we experiment and explore with Orzo♥Coffee ... we welcome comments, suggestions, and -most importantly -your stories and recipes ;-)
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