TOP FROLLA SALATA |
burro 82% m.g. |
FARINA DI NOCCIOLE |
uova intere |
sale |
Pepe macinato |
CREMA SNACK |
latte fresco intero |
panna 35% m.g. |
Rosmarino tritato |
salty COOKIE
Ingredients
Preparation
- Mix all the ingredients in a planetary mixer.
- Form balls for the upper part, while for the lower part roll out the dough and cut it.
- Bake at 180°C for 10 min.
ROSEMARY CREAM
Ingredients
CREMA SNACK
250g
fresh full-fat milk (3,5% fat)
500g
liquid cream 35% fat
500g
milled rosemary
100g
salt
Preparation
-Mix the milk with the rosemary.
-Combine all the ingredients in a planetary mixer and mix with a leaf.
Final composition
-Fill the biscuit with cream.
IRCA products in the recipe
PASTRY
