FLOMIX |
GRANELLA DI NOCCIOLA |
ciliegie candite sminuzzate |
TOP FROLLA |
burro 82% m.g. |
zucchero |
uova intere |
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.
