Neapolitan Cookie with Kitchen Robot and Air Fryer
restaurant 4 portions
schedule 01 h 00 min
Cooking details
This recipe has been tested in a 5’5L air fryer and a Newlux 3L Blade Kitchen Robot. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_altFor the cookie dough:
- task_alt100 g. of butter at room temperature
- task_alt100 g. of whole sugar
- task_alt1 egg
- task_alt250 g. of gluten-free flour mix for baking
- task_alt2 tbsp. (dessert size) of ground cinnamon
- task_alt6 g. of baking powder
- task_altFor decoration:
- task_alt30 g. sugar
- task_alt 5 g. cinnamon powder
step by step recipe
- We place the whisk attachment on the blades and add the butter and sugar. We beat by programming 5 minutes at speed 3.
- We add the egg and program 2 minutes at speed 3.
- Next, we remove the whisk attachment and add the flour, cinnamon, and baking powder. We program 15 seconds at speed 3.
- We remove the dough onto a large piece of plastic wrap and make a ball that we flatten a bit to make it easier to roll out later.
- We let it rest in the refrigerator for at least 30 minutes or until we see that it's firm when touched.
- While the dough rests, we put the sugar and cinnamon for decoration in a bowl. We mix them well to integrate.
- After the resting time, we roll out the dough between 2 sheets of baking paper until it's about 2 mm thick.
- We cut the cookies with a rectangular cutter or with a knife. Ideally, they should be approximately 9 x 4 cm.
- We place them on a cookie sheet and sprinkle them well with the sugar and cinnamon mixture. We put them back in the refrigerator or freezer while we preheat the air fryer to 180º for 10 min.
- When the air fryer is ready, we bake the cookies by placing them in the air fryer basket, lined with baking paper, for 10 minutes or until they start to have a nice golden color.
- We remove the basket and let the cookies cool so they can detach easily.
- Then we'll transfer them to a wire rack to finish cooling.
Ingredients
- The first thing we need to know is that it's a butter-based dough, so it doesn't do well in warm environments. It's better to work with it on cold surfaces. That's why we shouldn't preheat the oven until we have the dough rolled out and the cookies cut. If we work with the dough cold, it's much easier. Otherwise, the dough becomes soft and deforms. Another trick is to try to manipulate the dough as little as possible, that is, when rolling out the dough, do it as close as possible to the size of the cutter. This way we can make good use of the dough and won't have to rework the scraps. These cookies are made with gluten-free flour and are suitable for celiacs and gluten intolerants, but if you don't follow a special diet, you can also make them using the same amount of wheat flour for baking. Like all cookies, you should wait for them to cool well before storing them in a metal box or an airtight container. They last several days.
