FLOMIX |
600g |
GRANELLA DI NOCCIOLA |
350g |
chopped candied cherries |
150g |
TOP FROLLA |
1000g |
unsalted butter 82% fat |
350g |
sugar |
120g |
eggs |
150g |
BRITTLE
Ingredients
Preparation
Mix all the ingredients.
SHORTCRUST PASTRY
Ingredients
Preparation
Knead all the ingredients in a planetary mixer with the paddle attachment, until the dough is well-combined.
Cover the dough and refrigerate for 1 hour at least.
Final composition
Roll the shortcrust pastry out, then use it to line a baking tray and prick it.
Half-bake the shortcrust pastry base.
Spread the brittle mix you made on top.
Return to the oven at 180-190°C for about 15 minutes.
When still warm, cut into squares of the desired size.
