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Short pastry cookies with almond blanks

ingredients

servings

8

Baking powder for desserts

5 grams

Icing sugar

to taste

Sliced almonds

1 spoon

Iodized salt

to taste

Lemon peel

1 teaspoon

Eggs

1 unit

White sugar

100 grams

Butter

125 grams

Type 00 wheat flour

250 grams

Desserts from Italy

Short pastry cookies with almond blanks

Short pastry cookies with almond blanks

vegetarian with gluten with eggs with lactose

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Short pastry cookies with almond blanks

This first recipe, really simple, is the ideal base for cakes and biscuits, you can use it to create special sweet fantasy!

Short pastry cookies with almond blanks step 1

step 1

Place on a work surface, or in a planetary flour, add sugar and butter cut into pieces and a pinch of salt.

Short pastry cookies with almond blanks step 2

step 2

Start the first work, remembering not to heat the butter too much:

Short pastry cookies with almond blanks step 3

step 3

Add the egg and lemon zest and in case you have decided to use the yeast, paste it into the dough.

Short pastry cookies with almond blanks step 4

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.

Short pastry cookies with almond blanks step 5

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.

Short pastry cookies with almond blanks step 6

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

Short pastry cookies with almond blanks step 7

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

Short pastry cookies with almond blanks step 8

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.

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