Cookies with Cremadelizia Nocciola Suprema
Level: Easy
Cooking time: 30 minutes
Ingredients
- 385 g Italian “00” flour
- 230 g butter
- 45 g almond flour
- 2 g salt
- 140 g sieved icing sugar
- 85 g eggs
Preparation
- In the bowl of a planetary mixer equipped with a flat beater, mix the flour with the cold butter cut into small pieces until a sandy mixture is obtained.
- Add the almond flour, salt, sugar and mix, stir in the eggs and knead at minimum speed until the ingredients are well blended.
- Roll out the dough into a rectangular shape using cling film or baking paper and leave to rest in the fridge overnight.
- Shape the dough into round disks (half with a whole in the middle) and bake at 170 °C for about 29 minutes. Allow to cool, fill with Cremadelizia Nocciola Suprema Babbi and join the two parts.
Ingredients
- 385 g Italian “00” flour
- 230 g butter
- 45 g almond flour
- 2 g salt
- 140 g sieved icing sugar
- 85 g eggs
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