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Biscuitul Broyé du Poitou este compus din faina, zahar, unt si oua.
O reteta de traditie frantuzeasca, se poate face un biscuit forma mare sau mai multi biscuiti mici. Biscuitul mare nu se taie, se da un pumn in mijloc pentri a-l impari si rupe in bucati.
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125 g de zahar
125 g de unt moale
250 g de faina
1 g de sare
1 galbenus de ou pentru dorat
aroma de vanilie
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif8gQmWeImn2fdG__nzgQ94mc1PgK2vfefUbGOKROzFUfKlIEycRS7kmOF2xT9d7tPeOmQfnk34BSHBz1LTTlTyOwu4AqdH3Pe2OkZzJXaePrE5jo5IVyROBSKucv9QM5Dt9VYetPLKRw/s200/20181125_114846+%25282%2529.jpg)
Mod de preparare:
Amestecati faina, zaharul si sarea. Adaugati oul, vanilia si untul moale taiat bucatele.
Amestecati rapid cu mana sau la robot si formati o bila de aluat.
Filmati si dati 1 ora la rece.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQqeIci7X81WfkRFBg9KoNT1BkqGVR4AMbSJULn_DL1xO5MGPPBgkWevWcAd1m7-LjHmJBj-a4-YspvakuWp0KSu_8XWkhDzNGXvK7mOe8nJKwew2z_Ugw9TtMxlL0dUr84rSrHOVpvQ/s200/20181125_131711+%25282%2529.jpg)
L-am pus intr-foma de tarta unsa de 24 cm.
Ungeti cu galbenusul batut, decorati cu un cutit sau cu o furculita sau cu forme si presati migdale feliate deasupra.
Coaceti 30 minute in cuptorul incalzit la 180 °
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUHMVGyRXllxDl5kcZFnnRwt6n6cV_aDnCizZcTO3ag1Z-zDfshahWaG-YaN3Npbk15bidgy70HjIvz_HX8Q4ZytT1tbRMZHDdXUtGoFKFhY7nvNdZ3kDlC9eHAP9tY05ZD4mXayCn10/s640/20181125_132115+%25282%2529.jpg)
Lasati sa se raceasca 5 minute inainte de a-l scoate din forma.
Se rupe bucati in mod traditional sau nu 😃.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixxz8Voo3krzvNwDaSiwr-U7SzeYXlU1_a-CSGxv9I9-JkGLU5btO6er8H_24i9k4meASHEokWOZSaUihZKSrP5pKzRz3lXN6Kfw-hd6qDfWRAoAFwX3XK8ybzQ-dmnAgaJJNM2d-s4ME/s400/20181125_140541+%25282%2529.jpg)
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source: http://www.dauphingourmet.com/ |
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