the recipe
Ingredients (6 cakes, diam. 22)
- 280 g Butter 82% mg
- 246 g Icing sugar
- 84 g Almond flour
- 1 Vanilla pods pulp
- 6 g Salt
- 140 g Mixed eggs
- 170 g Primamacina Shortcrust flour (1° portioning)
- 480 g Primamacina Shortcrust flour (2° portioning)
Directions
- Mix with the paddle attachment: soft butter with sugar, then eggs with salt and vanilla.
- Do not whip the mixture.
- Add almond flour, then the first portion of flour, and finally the second portion.
- Divide into 6 pieces of 230g each and chill. Roll the dough into 22cm diameter rings.
- Bake on perforated mats and sheets in a convection oven at 160°C for about 20-25 minutes with the vent open.
- Let the pastry cool completely before finishing the dessert.
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