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Volume 17 · Biscuit mix

Buckwheat & Piedmont Lavender Biscuit Mix

17

Italian buckwheat flour (12%), Sicilian almond and Piedmont lavender, on a rice flour base. For rustic biscuits with a floral note.

Buckwheat & Piedmont Lavender Biscuit Mix
Before you start
20 g mix + 250 g flour + 100 g sugar + 2 g baking powder + 125 g soft butter + 1 egg. Knead, rest 15-20 min, shape biscuits. 180°C for 12-15 min.

The story

Buckwheat is an old crop of the Italian Alpine valleys. In Valtellina it is documented from before the seventeenth century, and it is the flour of pizzoccheri and polenta taragna.

Lavender is rarer in cooking. Here it is used in small amounts, as you would use a herb. The volume brings together the rustic flavour of the mountains and the scent of fields in bloom.

The origin

Buckwheat is not a true cereal: it is a different plant, with dark seeds shaped like small pyramids. The flour is Italian. The lavender comes from Piedmont, where Lavandula angustifolia is grown on the hills and flowers between June and July.

The almond is Sicilian, harvested in summer. The rice flour is Italian.

Misto per Biscotti al Grano Saraceno e Lavanda del Piemonte: gli ingredienti in cucina

The character

Rustic and floral. Buckwheat has a full, almost hazelnut-like taste. The almond softens it. The lavender comes at the end, light: a little is enough.

The quality

Italian ingredients, with buckwheat percentage and nutritional values stated on the label. Contains nuts.

The recipes

Rustic Buckwheat Biscuits

Biscotti Rustici di Grano Saraceno
Biscuits with character and a delicate floral note.
Servings
20 biscuits

Ingredients

  • 250g flour
  • 100g sugar
  • 20g Vol.17
  • 125g soft butter, 1 egg

Preparation

  1. Mix everything together.
  2. Rest the dough 15-20 minutes.
  3. Shape the biscuits and place on a tray.
  4. Bake at 180°C for 12-15 minutes.
Shortbread al Grano Saraceno e Lavanda
A rustic take on British shortbread.
Servings
12 biscuits

Ingredients

  • 200g flour
  • 150g cold butter
  • 80g sugar
  • 2 tbsp Vol.17

Preparation

  1. Rub the flour and butter into a sandy texture.
  2. Add sugar and Vol.17, mix briefly.
  3. Roll out and cut into rectangles.
  4. Bake at 160°C for 18-20 minutes.
Inside the volume

Ingredients,
with their origin.

Produced in Italy with 100% Italian ingredients. Ingredients: Italian rice flour, Italian ALMOND, Italian buckwheat flour (12%), Italian lavender.
Confezionato in uno stabilimento che utilizza anche sedano, senape, sesamo e solfiti. Valori nutrizionali medi per 100 g: Energia 422 kcal / 1749 kJ; Grassi 18,1 g; di cui saturi 1,74 g; Carboidrati 55,0 g; di cui zuccheri 1,94 g; Proteine 11,8 g; Sale < 0,1 g.
For complete information, refer to the product label.
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