Dolce Beppino with Almonds and white Chocolate

A dessert with a marked flavor thanks to the Nero Beppino rice flour and a rustic consistency. Quickly and easily get a tasty cake or divide the dough into 6/8 cupcakes to get delicious muffins. Ideal for breakfast, snacks or as a dessert. The Melotti rice flours and polentas used are obtained by stone grinding the Vialone Nano and Nero Beppino rice, a process that allows to keep the organoleptic characteristics intact thanks to slow processing. Fibers, vitamins, minerals are fully preserved.

Thanks to the rice flour and polenta these cake is simple and genuine, without the addition of other starches.

  

Cooking time: 30 minutes

  

Ingredients: Vialone Nano rice flour, Nero Beppino Rice flour, for Polenta, almond, sugar cane, white chocolate chips. Contains nuts.

Ingredients to add: 4 eggs, 140 g of butter, 200 ml of milk, 350 g of fresh Ricotta cheese (optional), 16 g of yeast, 1 pinch of salt.

  

Preservation: cool (4°C - 17°C) and dry place

  

Best before: 12 months from the processing date

  

Net weight: 800 g

  

Sustainability: reuse this precious jar again to properly store your rice, glass is a perfect material for a long shelf life. Or recycle it creatively, transform it into a vase or container to decorate your spaces