Apple pie
Desserts from Italy
Short pastry cookies with almond blanks
Short pastry cookies with almond blanks
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
This first recipe, really simple, is the ideal base for cakes and biscuits, you can use it to create special sweet fantasy!
preparation
step 1
Place on a work surface, or in a planetary flour, add sugar and butter cut into pieces and a pinch of salt.
step 2
Start the first work, remembering not to heat the butter too much:
step 3
Add the egg and lemon zest and in case you have decided to use the yeast, paste it into the dough.
step 4
Create a homogeneous baking pan that will have to rest in the fridge for at least 30 minutes, covered with food film or canvas.
step 5
When the rest time is over, put the dough with a rolling pin, floured or baked, then cut out your biscuits with the most loved shapes.
step 6
To avoid over-mixing the dough, I often use a part of it to prepare the first shapes and keep the remaining panetto in the fridge, it depends a lot on the outside temperature, being still summer
step 7
Place your biscuits on a pastry prepared with baking paper and bake at 180 ° for about 15 minutes until the surface is golden
step 8
I used the ventilated mode for cooking. Sprinkle, cool and garnish with icing sugar and almond blanks, previously roasted in pot until golden.