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Ingredients

• 250 gr.
• flour 2 eggs and 1 egg yolk
• 50 gr. soft butter in flakes
• 50 gr. sugar
• teaspoon baking powder
• a pinch of salt
  
• 1 tablespoon rum
• The zest of one lemon untreated (only the yellow part)

Place the flour on a pastry board and Centre Break the eggs and egg yolk, add the butter, rum, salt, sugar, baking powder, the grated lemon rind and knead the dough. Form a ball and put it to rest in a cool place for about 2 hours. Roll out the dough in a layer of about 3 mm. thick, cut into strips of 3 cm wide. long and 6 cm. about. Drill the center of each strip cut and pass one end opening, to form a sort of knot. Nodes fry in hot oil, drain on paper towels and then sprinkle with powdered sugar icing.

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Nodes Carnival Cocoa and Chocolate White Chocolate Praline

Makes about 12 muffins

• 250 gr. flour
  
• 160 gr. sugar cane
  
• 100 gr. melted butter or oil corn
  
• 2 large eggs
• Half tablespoon baking powder
• 200 ml. milk temperature Environment
• 40 gr. unsweetened cocoa powder
• 170 gr. white chocolate, chopped
• 1 pinch ground cinnamon (optional)
• 120 gr. some white chocolate for the frosting
  

In a bowl combine well the flour with cocoa, baking powder and cinnamon, add the brown sugar, chopped white chocolate and mix together. Beat eggs separately with the melted butter and milk little by little. Pour the liquid into the flour and stir with a spoon just enough, just enough time to mix the ingredients. Lined a mold muffin cups with paper or imburratelo and flour it with the help of a spoon spread the mixture in and bake in preheated oven at 180 degrees for 20-25 minutes. Baked muffins and let cool. Melt the chocolate in a double boiler for frosting and divide it with a brush on the surface of the muffins. Put them on a grill and allow to solidify.

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Coconut and Hazelnut

Ingredients

• 150 gr. chocolate milk
• 60 gr. liquid cream
• 20 gr. butter
• 30 gr. rum
• taste of coconut flour

Chop chocolate and melt in double boiler. Put in a small saucepan on the heat the cream, rum and butter, just mention to boil stir in the melted chocolate. Remove from heat and let cool, then put the mixture in refrigerator to harden. When ready, with the help of a teaspoon take a little of mixture at a time and roll into balls the size you like, then pass them in the flour to grated coconut and refrigerate until ready to serve. You can also use paper cups for serving chocolates.

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Tozzetti

Ingredients (I did half-dose)

• 500 gr. flour
• 250 gr. sugar
• 100 gr. melted butter 4 eggs
• 260 gr. roasted hazelnut
• Half packet of yeast
• The grated rind of lemon or orange untreated
• a pinch of salt

In a bowl, beat eggs with sugar, add melted butter, lemon rind or zest of orange and hazelnuts coarsely chopped, add the flour sifted with baking powder and mix well. Transfer the dough on a floured surface and form rolls of about 2 cm. thick (if you need help yourself with a little flour), arrange them well apart on a baking sheet covered with baking paper and bake in preheated oven at 180 degrees for about 20 minutes. Baked rolls and let cool slightly. Then cut them into slices diagonally, arrange on the baking sheet from the back side of the cut, put them back in the oven and brown on both sides for about 10-15 minutes, or cooking you prefer. Remove from the oven the inserts and let them cool on a wire rack.