TOP FROLLA |
burro 82% m.g. |
uova intere |
farina di mandorle |
zucchero a velo |
ALMOND SHORTCRUST
Ingredients
Preparation
Mix TOP FROLLA, sugar, almond flour, and butter in the planetary mixer with the paddle to obtain a sandy structure.
Add the eggs and keep mixing without inglobing air.
Laminate the shortcrust between two baking papers at 2/3 mm tick and put to rest in the refrigerator for a couple of hours.
Line the shortcrust into the micro-perforated molds.
Bake at 170/180°C for for 5 minutes, then lower the temperature to 160/170°C for 10-13 minutes with open valve.
IRCA products in the recipe
PASTRY
