Biscotti al burro di arachidi buonissimi (Ricetta originale americana)
Original in Italian
tavolartegusto.it
Against 326 peanut butter cookie recipes
Less peanut butter than 89% of recipes and less sugar than 92%.
How it compares
Against the typical batch: the median of 326 peanut butter cookie recipes, per 100 g of flour.
- Less peanut butter than 89% of recipes: 50% of the flour weight against the typical recipe's 88%.
- Less sugar than 92% of recipes: 64% of the flour weight against the typical recipe's 111%.
- Less leavening than 94% of recipes: 0.2% of the flour weight against the typical recipe's 2.5%, under a third as much.
- More salt than 95% of recipes: 2.3% of the flour weight against the typical recipe's 0.9%, about 2.5 times as much.
Ingredients (8)
- 220 gr di farina ’00220 g
- 110 gr di burro di ottima qualità110 g
- 110 gr di burro di arachidi morbido110 g
- 1 uovo≈ 50 g
- 70 gr di zucchero bianco (che potete sostituire con tutto zucchero di canna)70 g
- 70 gr di zucchero di canna70 g
- 5 gr di sale5 g
- 1 punta di coltello di bicarbonato di sodio≈ 0.4 g
flour 220 gbatter 635 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 326 recipes. Shaded: the middle half. Tick: the median.
- Peanut butter50% · 10th percentile · median 88%
- Butter50% · 26th percentile · median 61%
- Sugar64% · 7th percentile · median 111%
- Egg23% · 19th percentile · median 30%
- Leavening0.2% · 5th percentile · median 2.5%
- Salt2.3% · 96th percentile · median 0.9%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 15 minutes
- median 11 minutes
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