STRESA SHORTBREADS
SHORTBREADS
Difficulty level
SHORTBREADS
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat - softened | g 450 |
| hard-boiled egg yolks | g 150-200 |
Preparation
Use a fine-mesh sieve to sift the hard-boiled egg yolks and combine them to the remaining ingredients in a planetary mixer with the paddle attachment.
Refrigerate the dough and let it rest for hours at least.
Rollo the dough out to 6mm and use a 3.5cm round cutter to cut shortbreads out.
Ingredients
| BIANCANEVE PLUS | To Taste |
Place the shortbreads onto a tray and make a small hole in the center of each one using a wooden straw.
Bake at 200-210°C for about 10 minutes.
Sprinkle the shortbreads with BIANCANEVE PLUS.
