-Mix Frolla Integrale
7 minutes + 8 hours of rest
10 minutes in a ventilated oven at 170°
- 250g wholemeal shortbread mix
- 120g cold butter
- 100g Parmesan cheese
- 1 egg
- 1g salt
- grated lemon zest
- Egg white to taste
- Almond grain to taste
In the bowl of the planetary mixer insert the flour, the Parmesan cheese, the diced butter, the salt and a grind of pepper and mix until the mixture looks like sand.
Now add the egg and whisk until it almost forms into a ball.
Work the dough on a plane, divide it in 2 and give it the shape of a square loaf, you can also make it round. Now brush it with egg white and pass each loaf in the almond grain. Wrap in parchment paper and put in the fridge to rest overnight, they must be very hard, if you are in a hurry you can put them in the freezer.
Cut the sablée about 1 cm thick, arrange them on a pan lined with oven paper.
Bake at 170 degrees fan oven already heated When they are golden, remove the pan and let it cool
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