Frollini

A community recipe by Community

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...

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 Â½ 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 220Â° 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 Â½ 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 220Â° for 10 minutes. When cold dust with confectioners' sugar