LEMON AND POPPY SHORTBREAD GLUTEN FREE
Ingredients
1000g
unsalted butter 82% fat
300g
eggs
150g
poppy seeds
100g
PASTA AROMATIZZANTE LIMONE
30g
Preparation
-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)
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
Crafted using IRCA Group professional solutions
PASTRY
