Biscotti fior di riso vaniglia e cacao

Okay, I need to structure this recipe for Biscotti Fior di Riso vaniglia e cacao based on the provided information. Let me start by going through the user’s query again to make sure I don’t miss anything.

First, the user wants a structured text presenting the recipe. The key points from the data given are the ingredients and the detailed method. The context provided includes some personal notes and messages, which I should ignore except for the actual recipe steps. The instructions specify not to include non-essential parts like the messages on Facebook or the personal greetings.

The introduction must start with the exact phrase “La ricetta Biscotti Fior di Riso vaniglia e cacao…” and be between 50-100 words. I have to mention the key flavors (vanilla, cocoa, rice flour), their texture (delicate, crispy), and how they’re typically enjoyed. Also, highlight the technique where both doughs are swirled together, resulting in a crackled surface. I need to use ‘Biscotti Fior di Riso vaniglia e cacao’, ‘ricetta’, and ‘piatto’ in bold when relevant, but only those words.

Next, the preparation steps. The user wants an unordered list using

and
• tags, each
• being a single step. I need to make sure I only include steps from the preparation process. The user emphasized avoiding personal comments or events, so I must exclude anything not related to making the biscuits, like the messages from Pat on the dates.

  Looking at the provided data, the preparation steps mention two doughs (vanilla and cocoa), mixing the ingredients for both, rolling into logs, storing in the fridge, slicing, baking, etc. I have to structure each step clearly. I should avoid repetition and ensure each

• is a distinct action. The weights and ingredients listed: burro, cacao amaro, cioccolato, farina 00, farina di riso, latte, lievito, etc. But the ingredients list is part of the data but they say not to make an ingredients list. Instead, mention the steps but not as a list of ingredients, so I need to weave that into the steps.

  Also, important notes: ingredients at room temperature, using a non-serrated knife when cutting, baking time and temp (180°C). The technique with the parchment paper like rolling a salame, then combining the doughs and chilling, and then baking instructions. Need to mention all key steps without missing anything crucial.

  I should convert the preparation steps into bullet points, starting from preparing the doughs, mixing, rolling, chilling, cutting, baking, cooling. Also check if merging both doughs after rolling? The original text says to layer them and twist around parchment, then chill. Then slice and bake.

  Wait, the original method: For each dough (vanilla and cocoa), they prepare the batters separately. The vanilla dough ingredients include vanilla, cocoa one has cocoa instead. The key step is making the two parallelepipeds (rectangular shapes), stack them, twist them together with parchment paper? Then chill for 3 hours. Then cut slices that have both vanilla and cocoa layers.

  So I need to outline each step clearly. The problem here is to parse the steps correctly. Let me go through the provided method again:

  The context describes two doughs. The vanilla dough recipe has specific ingredients (e.g., 75g rice flour, vanilla extract), and the cocoa dough has 70g rice flour, 10g cocoa, etc. The preparation starts with mixing butter, sugar, eggs, then dry ingredients (including flour 00, rice flour, salt, leavening), then adding milk with vanilla. Then they form into a rectangular shape. The cocoa dough is prepared similarly without vanilla, cocoa is mixed with flours.

  Then, both prepared doughs are stacked, wrapped in parchment, and twisted to meld, then chilled. After chilling, slice with a non-serrated knife, transfer to a greased pan, bake at 180°C for 20–30 mins until golden, then cool on a rack.

  So the steps need to follow that process. I need to list each major step, ensuring accuracy.

  Now, checking for all the required points: the introduction must have key points from the context, such as the texture (friabilissimi), the combination of rice flour with vanilla and cocoa, and the crackled surface from the dough’s handling method. Also mention the recommended occasions ( festivity, maybe with tea or coffee, but the context says “momenti di consumo” which I need to infer, but the original mentions festivity as they were made for holidays, but should I use that? The user says to mention ‘momenti di consumo’ if there. The context says “Idea carina per le festività” so maybe include that as a typical serving moment.

  Now, let me start drafting the intro:

  “Biscotti Fior di Riso vaniglia e cacao” combine rice flour with vanilla and dark cocoa, creating delicate, crispy cookies with contrasting flavors. These cookies have a rustic crackled surface from being rolled and sliced. Ideal for holidays, this dessert offers a mix of creamy vanilla and intense cocoa, symbolizing pastries’ precision and creativity (like the author’s adjustments with a calculator to perfect proportions). The texture is crumbly and airy, showcasing the subtle rice flour taste.”

  Wait, but need to adhere to the structure, start with the exact phrasing and use bolded terms. Also, the user’s example shows using bold: “ricetta” and the dish name as bold. The closing phrase is fixed.

  Now, for the step-by-step: list each instruction as bullet points. Let me parse each step from the provided context.

  Looking at the original method:

  First, “Tenere gli ingredienti freschi… (uovo, latte e burro) a temperatura ambiente.” So step 1: bring eggs, milk, butter to room temp.

  Then, prepare vanilla dough: mix butter and sugar until creamy (with electric mixer on low), add eggs. Then mix dry ingredients (flour 00, rice flour, salt, leavening?), then pour into butter mixture. Add some milk with vanilla, then remaining milk and flour until dough forms. Then form into a log on parchment, but later combined with cocoa dough.

  Wait, the detailed steps in the original text are a bit confusing because they switch between the vanilla and cocoa dough. Need to split steps for both doughs.

  But the user said to focus only on the preparation steps, not mentioning non-recipe parts. Let me structure the steps:

  Possible steps:

  1. Bring temp of eggs, milk, butter to room temp.

  2. Prepare vanilla dough: cream butter and sugar until light. Add eggs, mix.

  3. Mix dry ingredients for vanilla dough (flours 00 and rice, salt, leavening).

  4. Mix in half of the milk/vanilla solution into the butter mix, then remaining milk and flour to make dough.

  5. Form the vanilla dough into a rectangle (parallelepiped) on parchment paper.

  6. Repeat for cocoa dough, omitting vanilla and adding cocoa to dry mix. Follow same steps.

  7. Stack both layers, twist like a salami, wrap with parchment, chill 3h.

  Wait, no, actually the combining part: after making both pastes, you place them together and twist to integrate, then form into a log? Or stack them and rotate?

  Looking again at the original instructions:

  For both doughs: they make each dough, form parallelepipeds, then “sovrapporli tra di loro e li attorcigliamo bene intorno alla carta forno” – overlay them and twist around parchment? Like putting one layer on top of the other and roll together? Or place them together and twist the whole. Maybe stack the two dough blocks and wrap with parchment, rolling to bind, then chill. Need to capture that.

  Then, after chilling, slice with non-serrated knife into 7-8mm thick slices, place on a greased baking sheet (lined with parchment?), bake preheated to 200, actually the recipe says 180°C, so double-check: “preriscaldato a 200°) a 180° per 20-30 minuti”. So preheat to 200, then lower to 180. Wait: the context says “cuocete in forno (preriscaldato a 200°) a 180° per 20-30 minuti (devono risultare ben coloriti per dar…

  So note to preheat at 200, then set to 180. That should be part of the steps.

  Other steps: Let the doughs rest in fridge, cutting with non-serrated knife, letting cool on a rack.

  Also note: “Tenere gli ingredienti freschi… messi da parte” in the preparation steps, maybe step 0 or first step.

  Putting this all together, arranging step by step:

  Steps might look like:

  First steps: prepare ingredients to room temp.

  Make vanilla dough by creaming butter and sugar, add eggs, then dry ingredients mixed, adding milk and vanilla.

  Form into shape, then repeat for cocoa dough (but omit vanilla, add cocoa into dry).

  Stack the two doughs, wrap in parchment and shape into a log, then chill.

  Then slice and bake.

  Wait, need to retrace exactly. The original method’s preparation steps for both doughs are similar, but each has their own ingredients. Need to split into two sections for each dough’s preparation, but in bullet points, can the steps be grouped without overcomplicating?

  Alternatively, maybe the user wants to explain both doughs as a single process. For example, first mixing the vanilla dough, then the cocoa, then combining them. Let me try to parse the provided method’s instructions.

  The provided text says:

  The user’s text for the preparation part:

  The preparation is divided into two doughs. The vanilla dough uses vanilla and specific ingredients; cocoa uses cocoa, no vanilla. The preparation steps: start by mixing butter and sugar with electric mixer, then eggs, then set dry ingredients (flour00, etc.), add some milk with vanilla, then more milk and flour to form dough.

  Then form a log. Same for cocoa. Then both logs stacked, wrapped in parchment, shaped like a salami, then into parallelepiped shapes. Then combined and chilled.

  Wait, confusing part: after making the doughs and shaping into their rectangles, ” Ottenuti i due parallelepipedi, li sovrapponiamo tra di loro e li attorcigliamo per bene intorno alla carta forno” – when making both rectangles, they are stacked and rolled into the parchment to twist, forming a combined log. Then chilled. Then slice and bake.

  So steps should be:

  Prep ingredients.

  Cream butter, sugar (both doughs?), perhaps each dough separately? Because the steps were first for vanilla, then for cocoa, but maybe the steps are separate. Since each dough requires its own instructions, but need to make it concise in the UL list.

  Hmm, difficult to present steps for two doughs without being too detailed. The user might want the process as per the method provided, but I need to structure it as a bullet list, using steps for each dough first, then combined step.

  Alternatively, follow the method exactly as described, following the steps in order.

  Let me structure them in bullet points:

  Possible bullet points:

• Porta uova, latte e burro a temperatura ambiente. Mescola separatamente le composizioni per ciascun impasto: per la vaniglia mescola burro morbido e zucchero fino a crema, aggiungi uova, integrando farine (farina 00 e riso, lievito, sale) con latte e vaniglia, formando una pasta per la vaniglia.

Wait, but step-by-step:

Step 1: Bring ingredients to room temp.

Steps for vanilla dough’s preparation (mix butter, sugar, eggs, dry ingredients (flour 00, rice flour, leaven, salt, maybe), then liquid (milk and vanilla). Then form into a loaf shape on parchment.

Similarly for cocoa dough: skip vanilla, add cocoa to dry mix.

Then after making both, stack and twist.

But writing each step as a bullet:

Start with temp, then cream butter, sugar for vanilla, add egg, then mix dry (including flour 00, rice flour, lievito, sale. Then mix in half milk with vanilla, then remaining milk/flour to make dough. Then roll into shape on parchment.

Then repeat similar steps for cocoa dough, replacing vanilla with cocoa.

Wait, perhaps better to have separate bullet steps for each dough’s prep, then combining them.

Alternatively, make two separate lists for the two parts, but according to user’s instruction, have one UL list.

Hmm challenging. The user’s instructions require the preparation steps as a single UL list: ”

• …

” without titles. So I need to list each step concisely:

Perhaps the steps would be:

• Porta burro, uova e latte a temperatura ambiente e mescola separatamente le due composizioni: per il composto vaniglia, amalgama il burro morbido allo zucchero fino ad ottenere una crema. Aggiungi le uova, mescolando sempre a bassa velocità.
• Per il composto vaniglia: setaccia la farina 00, la farina di riso, il lievito e una pizzica di sale. Unisci progressivamente le farine al burro, alternandole con 10 gr di latte mescolato con l’estrazione di vaniglia, fino ad ottenere un impasto omogeneo. Impasta manualmente per formare una pasta liscia, lavorandola fino ad ottenere un parallalepipedo sulla spianatoiaia. Ripeti per il composto cacao, sostituendo il cacao al vaniglia e omettendolo.

Wait, perhaps this is getting too detailed. Need to parse exactly the steps provided without unnecessary details, keep it clear.

Alternatively, the original text lists for both dough:

The original Italian instructions after the ingredient lists:

For preparation:

Per la frolla alla vaniglia: mix butter, sugar until foamy, add eggs. Then sift flour, etc., mix with the wet mixture, adding milk with vanilla. Form into a rectangle on prep paper. The same for cocoa, using cocoa in the dry, no vanilla.

So, the user might expect to detail the making of each dough separately.

Alternatively, structure steps as:

• Porta gli ingredienti freschi (uova, latte, burro) a temperatura ambiente.
• Preparazione del composto vaniglia: monta burro morbido con zucchero a crema, incorporate uova e alternare con farine (farina 00, farina di riso, lievito, sale) e mischiati con latte e vaniglia sino ad ottenere un impasto liscio. Forma a parallelepipedo e ripeti per composto cacao, utilizzando cacao amaro al posto della vaniglia.

But maybe it’s better to follow the detailed steps as in original.

Alternatively, following step for step, starting from the process:

Starting from step details in the context:

The process as per the provided context:

1. Temperatura ingredients.

2. Per composto vaniglia: mix butter with sugar to creamy, eggs added. Then set aside dry mix (flour00, rice flour, lievito, sale). Add half the milk (mischiato con aroma vaniglia)… then remaining flour until forms dough.

3. Form into rectangle, then do same for cacao (with cocoa in dry mix, no vaniglia)

Then, stack the two doughs (form the cacao one similarly), then overlay and twist with parchment to create a twist.

The key steps would need to be divided into individual bullet points.

Let me try to list all the steps precisely without extra content.

The original method steps:

Original step-by-step breakdown:

Temperatura ambiente.

For Vanilla dough:
Crema butter and suger until fluffy.
Aggiungere uova.
Sift flour00, rice flour, lievito, sale, and mix with wet mix.
Add milk (maybe the specified amounts?), but the exact steps in the data’s text mentions milk measured specifics (e.g., 10 g of milk with vanilla, then remaining milk and flour.

Wait in the original text, steps for the vanilla dough:

“Per la frolla vaniglia: 1. crema burro e zucchero, add eggs, etc.

… Versare lo zucchero e burro in una ciotola, mescolare a velocità bassa. Aggiungere uova. Mescolare farine (75g rice, …), lievito, etc., allora alternare altra farina e latte with vanilla to form dough. Then form into log.

Then the Cocoa one: “For the cacao, proceed identically, replacing with cacao in dry ingredients, omitting vanilla.”

Thus steps might be:

• Temperatura ingredients: butter, eggs, milk to room temp.
• Cream butter e zucchero until creamy for both doughs.

  Wait, this could be tricky, because it’s two separate doughs with their own ingredients. To save space, steps need to capture both:

  Possibly:

• Porta a temperatura ambiente uova, latte e burro.
• Prepara la pasta alla vaniglia: in una ciotola, fai unire burro morbido allo zucchero usando lo sbattitore elettrico in modo da ottenere un composto spumeggiante. Aggiungi le uova progressivamente. In una ciotola distinta mescola 75g farina 00, 75 g farina di riso, lievito, sale e cacao per la seconda pasta (but need to specify each phase).

  Hmm maybe the preparation steps as per the original text’s description will require listing all steps separately for each dough, then combining both.

  Alternatively, the user may want to split steps per dough:

  First: vanilla dough’s steps:

• … (1) preparation of vanilla dough’s steps.
• … (2) then cocoa similar
• (3) Combine after.

  But in the bullet points, it’s all in one list. I need to ensure that the steps for each dough are described in sequence, perhaps by steps:

  1. Temperatura ambient temp of ingredients.

  2. Preparazione vaniglia: crema burro e zucchero, add eggs, then mix dry ingredients, incorporate the milk with vaniglia, then form on the cutting board, etc.

  3. Repeat for cacao: same steps but adding cocoa instead of vaniglia.

  So listing step-wise, maybe using “per la vaniglia” and “per il cacao”.

  Proceeding step by step without skipping key parts:

  Looking again at the provided process:

  After the base info, steps:

  Porta ingredients to room temp.

  For vanilla: blend cream butter and sugar, add eggs, then add sifted dry ingredients (farina00, rice flour, salt, lievito). Then add half the milk (10g mixed with vaniglia?). Then add remaining flour and milk.

  Later form into a rectangular shape.

  The text in the context says “Versiamo l’impasto…,” but maybe I can summarize.

  Alternatively, focus on key actions:

  Step for vanilla dough first:

• Per la frolla alla vaniglia, cream butter with sugar with an electric mixer until light. Add eggs one by one, mixing well.
• Sift together 75g farina 00, 75g rice flour, 3g lievito, salt. Gradually incorporate into wet mix, alternating with milk (10g? And vanilla) till dough forms.
• Shape the vaniglia dough into a parallelepiped on parchment paper; repeat for cacao by adding cocoa with dry ingredients instead of vaniglia, omit vanilla in milk.
• Cover doughs, stack or layer them, and twist together (the ‘sovrapporre’ and attorcigliare con carta forno.

  Yes, here’s an attempt:

  Starting the

  • Porta uova, latte e burro a temperatura ambiente e prepara le due composizioni separate. Assicurati di tenere gli ingredienti per ciascun impasto distinti e a temperatura ambiente.
  • Per la composizione vaniglia, in una ciotola:
    frulla burro e zucchero fino a composta setacciata di 75g farina 00, 75g farina di riso, lievito, sale (for vanilla?)

    … no, maybe better to list steps step by step, breaking down into each step’s bullet points, e.g., separate steps for each dough.

    Alternatively, proceed sequentially:

  • Mescola il burro morbido col zucchero fino ad ottenere una crema spumeggiante per ogni composto (vaniglia e cacao) usando lo sbattitore elettrico a velocità lenta.Aggiungi gradualmente le uova alla crema burro e zucchero, integrando bene.
  • Per il composto vaniglia: setaccia farina 00 (75 + 12?), rice flour, lievito e sale. Aggiungi mescolando alternando con latte con vaniglia e farine fino a ottenere una pasta. Forma un parallelepipedo sul piano, avvolgendolo prima in carta forno, oppresso a livello per vaniglia e cacao?”

    Hmm, perhaps split the steps:

  • Porta a temperatura ambiente gli ingredienti: uova, latte e burro.
  • Rimuove per prima la frolla alla vaniglia:
    amalgama burro e zucchero a crema.
    Aggiungi eie, mescolando.
    Setaccia farine ( farina 00, rice, lievito, sale)
    Aggiungi alternativamente queste ingredients and the milk with vanilla to form the dough.

  • Ripeti i passaggi per la frolla al cacao, integrando il cacao al setacciatura delle farine e omettendo il sapore di vaniglia from the milky liquid.

    Then, form both into blocks, then layer and roll together.

    Then combine both doughs and chill.

    Alternatively, in bullet points:

  • Prepara l’impasto vaniglia: crema burro e zucchero, add eggs, mescola dry ingredients (farina 00, rice, lievito, sale), vaniglia, e incorporate con il latte e vaniglia fino a pasta omogenea. Forma in una pasta, mettendo la pasta su carta forno e formare un parallelepipedo.
  • Per la pasta al cacao: mescola la farina di riso, cacao, zucchero, farina00 e lievito, ripetendo lo stesso processo, senza vaniglia e incorporateando il cacao in fase della setacciatura della farina.
  • Cuoi entrambi i composti in forma parallelepipeda, poi sovrapponele, insieme con la carta forno, avvolgerli e mescolarli insieme ad formare una singola forma. Lavora in modo tale che vengano attorcigliati oppure sovrapposti e avvolti insieme tra carta forno, shape into a log, chill 3h.

    Wait the original text says:

    After making both blocks,

    Ottenuti i due parallelepipedi, li sovrapponi and wrap, attorciglia per bene.

    Then chill, then slice with a non serrated knife.

    The detailed steps on the actual method can be written as:

  • Ripeti il processo per la frolla al cacao, setacciando insieme la farina di riso con il cacao amaro e omettendo l’estratto di vaniglia. Forma anche quest’ultima in un parallelepipedo distinto.
  • Riposi entrambi gli impasti su carta forno per formare il parallelepipedi. Sopperli uno sull’altro, e avvolgerli nello stesso foglio di carta, modellando come un salame – resulting in a combined shape.
  • Infornare, etc.

    Alternatively, here’s an attempt to make bullet points:

    Start the preparation with room temp.

    Step 1: Bring ingredients to room temp.

    Step 2: prepare vanilla dough:

    cream butter and sugar, add eggs(s?), mix dry ingredients and incorporate with milk and vanilla to make dough. shape into a rectangle.

    Step 3: prepare cocoa dough: same proess, with cocoa in dry mix, no vanilla in liquid.

    Step4: stack or overlay both doughs under parchment, twist/roll to combine.

    Step5: refrigerate.

    Step6: slice.

    Step7: bake etc.

    But must not be too detailed, but precise.

    Now, to structure each step as per the original’s instructions (from context):

    Original step-by-step after ingredients:

    Then detailed steps:

    Start:

    Tenere gli ingredienti al riscaldamento…

    Then for vanilla:

    Frullia butter, sugar to foam.

    Add eggs.

    Mix dry mix (farina 00, rice flour, lievito, sale. Set aside.

    Then add half the milk (which has vaniglia) + remaining flour/liquid.

    Etc.

    But this is too detailed for each step. To condense:

    The user’s example may have to shorten:

    For the UL steps:

  • Porta gli ingredienti (burro, uova, latte) a temperatura ambientale. Riempie due miscele separate: per la vaniglia e cacao, mescolando farine e componenti specifici (cacao vs vaniglia)

  But this is too vague.

  Alternatively, proceed step by step in order:

  • Mescola burro e zucchero (per entrambi gli impasti), alternando uova e setacciatura delle farine con componenti (cacao/vanligia) e latte, per formare due pasti distinte ma simili: vaniglia e cacao.

  Hmm, perhaps not. Maybe better to follow precise:

  • Inizia con la frolla alla vaniglia: frulla burro a temperatura ambiente con lo zucchero fino a ottenere una crema vellutata. Aggiungi le uova a veli bassi.

  Then add dry ingredients and milk.

  But need to ensure all key steps are there.

  The user’s instruction says ignore family messages and personal anecdotes, focus on technique and steps.

  The instructions on preparation from user’s data:

  Per la frolla a vaniglia:

  mescola burro e zucchero.

  Aggiungi uova.

  addi dry (flour 00, rice, lievito, sale), mescole all’impasto, adding alternazioni di latte with vaniglia e farine to form a dough.

  Then form into a log with parchment.

  Then do same for cocoa by adding cacao with flour, omitting vanilla.

  After that, stack the two logs, using parchment to mold into a cylinder, then twist.

  Wait this is getting complicated. Alternatively, I can follow the steps as they are presented in the original, to make sure nothing’s missed.

  The best approach, since this is a bit time consuming, but required: transcribing each major step from the provided detailed method into bullet points, removing extra info.

  Original step-by-step from the provided data:

  After getting ingredients ready:

  1. prepara la vaniglia:

  setacciare il mixture of flour 00, 75g rice flour, lievito e sale.

  Then, in the wet mix: mescol allungare i componenti con parte del latte etc