I love this little biscuits!!! I have memories of them since I was teenager and I used to spend my summer holidays in Stresa, a charming town on the Piemonte shores of Lake Maggiore.
The baker Pietro Antonio Bolongario invented these treats for the Princess Margaret of Savoy who later became Queen Margherita. She liked them so much that these biscuits were named after her.
180 grams all-purpose flour
180 grams corn strarch
125 grams confectioners’ sugar
250 grams unsalted butter, softened
5 boiled egg yolks
confectioners sugar for dust
Preheat oven at 325 degrees.
In a saucepan boil the eggs for 8 minutes.Peel the boiled eggs and separate the whites from the yolks and set aside.
On a floured wooden board sift the flours and form a little hole in the middle, then put inside the softened butter and the sifted confectioners’ sugar. Work with your hands until very well blended and buttery. Push the egg yolks through a strainer and continue to work until blended (do not overwork the dough). With a piping bag and a medium star tip pipe the dough on a cooking sheet covered with parchment paper. Push a little the centre of the dough with the thumb to shape the biscuit as a rosette. Bake for about 10 minutes. Let cool completely on a cooling rack, then dust with confectioners’ sugar.
Buon Appetito =)