TOP FROLLA GLUTEN FREE |
1000g |
almond flour |
200g |
unsalted butter 82% fat |
320g |
eggs |
200g |
raw sugar |
50g |
salt |
5g |
cardamom |
2g |
Final composition
-Mix all the ingredients in a planetary mixer with the leaf.
- Roll out the pastry between 2 sheets of baking paper and roll it to the desired thickness and place in the refrigerator to rest for at least 2 hours.
- Bake as usual (for shortbread biscuits 6mm thick, bake in a convection oven for 10 minutes at 160 ° C and another 10 minutes at 150 ° C)
IRCA products in the recipe
PASTRY
