Blueberry and goji berry biscuits

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

Molino Soncini Cesare Cake Line flour for Bignè and Savoiardi200g
brown sugar90g
Goji berries30 g
vanillaone small packet
bicarbonatea pinch

Ingredients for the filling/topping


Place the flour, sugar, vanilla, bicarbonate, egg and softened margarine in the dish of a mixer; work it all together with the mixer whisk until it becomes soft and smooth (or work by hand, clearly, if you prefer).
Add the two types of berries to the dough, and mix it all together to form a compact paste. Place 3cm-sized balls of dough onto a lined baking tray, and press gently down on each one. Bake at 200°C for 15/20 minutes.
Once cooked, remove from the oven, and allow to cool before serving.


  • teresa mosca

    Grazie alla farina per bignè e savoiardi questi biscotti sono risultati morbidi dentro e friabili fuori, una volta provata non la lascerete più.


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