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Frollini

A community recipe by

Not tested or verified by Nigella.com

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Introduction

These are very delicate biscuits, very nice to have with a cup of tea...

These are very delicate biscuits, very nice to have with a cup of tea...

Ingredients

Serves: 12

Metric Cups
  • 250 grams butter (softened)
  • 120 grams icing sugar
  • ½ lemon zest
  • 1 pinch of salt
  • ½ teaspoon vanilla essence
  • 4 medium egg yolks (boiled finely chopped)
  • 200 grams potato flour
  • 200 grams flour
  • 8⅚ ounces butter (softened)
  • 4¼ ounces confectioners' sugar
  • ½ lemon zest
  • 1 pinch of salt
  • ½ teaspoon vanilla essence
  • 4 medium egg yolks (boiled finely chopped)
  • 7 ounces potato flour
  • 7 ounces flour

Method

Frollini is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Whisk the butter and sugar until pale and creamy, add the sieved egg yolks, the lemon zest, the vanilla essence and keep on beating: you should get a nice mousse like yellow cream.
  • Slowly fold the flours and the salt.
  • Form a dough and put it into the fridge for about ½ an hour.
  • Roll the dough 1 cm thick +/- on a floured surface and cut with a cookie cutter.
  • Bake into a pre-heated oven to 220° for 10 minutes. When cold dust with icing sugar
  • Whisk the butter and sugar until pale and creamy, add the sieved egg yolks, the lemon zest, the vanilla essence and keep on beating: you should get a nice mousse like yellow cream.
  • Slowly fold the flours and the salt.
  • Form a dough and put it into the fridge for about ½ an hour.
  • Roll the dough 1 cm thick +/- on a floured surface and cut with a cookie cutter.
  • Bake into a pre-heated oven to 220° for 10 minutes. When cold dust with confectioners' sugar
  • Tell us what you think