Normal 0 14 false false false EN-X-X NONE NONE / * Style Definitions * / table. MsoNormalTable {mso-style-name: "Table Normal"; mso-tstyle-rowband-size: 0; mso-tstyle-colband-size: 0; mso-style-noshow: yes; mso-style-priority: 99; mso style-qformat-: yes; mso-style-parent: ""; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-para-margin-top: 0cm; mso-para-margin-right: 0cm; mso -para-margin-bottom: 10.0pt; mso-para-margin-left: 0cm; line-height: 115%; mso-pagination: widow-orphan; font-size: 11.0pt; font-family: "Calibri", "sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-Fareast-font-family: "Times New Roman"; mso-font-Fareast-theme: Fareast-less; mso-Hans-font-family: Calibri; mso-hans-theme-font: minor-latin;} The cake I am presenting today is born from the desire for simplicity with the desire to sound good without pomposity and delicate sweet hazelnuts and almonds with a perfect balance between sweetness and rustic ...
Soft and fragrant thanks to the presence of almond milk which gives even more intense a note to this sweet!! I accompanied this with a fresh cup of coffee Leonardo Lelli Concerto No.2 Opera ... A mix that I have gained with its aroma and delicate. Soft hazelnut and almond cake Ingredients 150 g flour 75 g hazelnuts Molino Rosignoli Emporio Ecology 75 g almonds 3 eggs 150 g sugar cane Ecological Emporio 150 ml of almond milk (I used a bag of the powder prepared almonds, 100 g of salted butter Soften the butter Fiandino Farms chopped at room temperature.
In a blender chop the almonds and hazelnuts with a spoonful of sugar, making them the most for you and mix with flour and 00 livito. Mount eggs with sugar until foamy and add beautiful make flour by spoonfuls. Mix well then add the butter and almond milk. Turn the oven to 180 degrees, pour the mixture into a rectangular pan (I used to pan the Ballarini 24 x 24 The sweet life of the line) and pour on the other composed of coarsely chopped almonds and hazelnuts.
Bake for 40 minutes and wanted to sprinkle baking the cake with icing sugar I take this opportunity to thank this post Fiandino Farms in collaboration with Sandra Salerno you for making my great dream that I see a recipe published in a book: The Salted butter ... A book where you will find 34 recipes created by many food-bloggers who trained in the creation of the secret ingredient or recipes with salted butter ...
Fiandino Farms. thanks again for this dream come true !!!!! 
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Soft and fragrant thanks to the presence of almond milk which gives even more intense a note to this sweet!! I accompanied this with a fresh cup of coffee Leonardo Lelli Concerto No.2 Opera ... A mix that I have gained with its aroma and delicate. Soft hazelnut and almond cake Ingredients 150 g flour 75 g hazelnuts Molino Rosignoli Emporio Ecology 75 g almonds 3 eggs 150 g sugar cane Ecological Emporio 150 ml of almond milk (I used a bag of the powder prepared almonds, 100 g of salted butter Soften the butter Fiandino Farms chopped at room temperature.
In a blender chop the almonds and hazelnuts with a spoonful of sugar, making them the most for you and mix with flour and 00 livito. Mount eggs with sugar until foamy and add beautiful make flour by spoonfuls. Mix well then add the butter and almond milk. Turn the oven to 180 degrees, pour the mixture into a rectangular pan (I used to pan the Ballarini 24 x 24 The sweet life of the line) and pour on the other composed of coarsely chopped almonds and hazelnuts.
Bake for 40 minutes and wanted to sprinkle baking the cake with icing sugar I take this opportunity to thank this post Fiandino Farms in collaboration with Sandra Salerno you for making my great dream that I see a recipe published in a book: The Salted butter ... A book where you will find 34 recipes created by many food-bloggers who trained in the creation of the secret ingredient or recipes with salted butter ...
Fiandino Farms. thanks again for this dream come true !!!!!
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