Ice cream biscuits with Rubus - Mora fruit preserve

Biscotti gelato con composta Rubus - Mora


100 g of type 1 flour

50 g of oat flour

45 g of icing sugar

50 g of butter

20 ml of oil

1 egg yolk


250 g of fiordilatte ice cream or yogurt

80 g of Rubus - Mora fruit preserve

Collect the two types of flour in the mixer with the cold butter cut into pieces, the icing sugar and a pinch of salt: operate the ingredients for a few moments to obtain fine crumbs, then add the egg yolk, lightly beaten with the oil. and 3-4 tablespoons of cold water. Process again until the dough begins to form a mass (if anything, add very little water).

Transfer to the work surface and knead briefly with your hands to form a ball: wrap it in cling film and flatten it a little; let it rest in the fridge for at least an hour.

Roll out the dough with a rolling pin to a thickness of 4-5 mm, then cut out squares of approximately 6 cm on each side.

Transfer the biscuits to a baking tray lined with baking paper, pierce them with a fork and cook them at 180°C for 15 minutes. Let them cool.

Work the ice cream with a spatula to soften it a little and add the fruit preserve, without mixing it too much.

Pair the biscuits with the ice cream and wrap them in baking paper; place them in the freezer until ready to consume them.


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