Description
These traditional Italian biscuits utilize the classic pasta frolla method to create a tender, structured crumb perfect for festive shapes. By emphasizing temperature control and a dual-chilling process, this recipe delivers a sophisticated, lightly sweet treat rooted in historical baking science.
Ingredients
- 1 ¾ cups All-Purpose Flour
- ½ cup Granulated Sugar
- 1 teaspoon Baking Powder
- 1 Large Egg
- 1 Egg Yolk
- ½ cup + 1 tablespoon Cold Salted Butter, cubed
Instructions
- Sift the flour, sugar, and baking powder into a large bowl to aerate and distribute the leavening.
- Create a well in the center of the dry ingredients and add the lightly beaten egg, egg yolk, and cold cubed butter.
- Incorporate the fats into the flour using a mixer paddle on low speed or by rubbing with fingertips until the mixture resembles coarse sand.
- Move to a floured surface and knead gently just until a soft dough ball forms.
- Wrap the dough in plastic and refrigerate for 30 minutes to hydrate the flour and firm the fats.
- Roll the dough to 1/4 inch thickness and cut into desired shapes, working quickly to keep the dough cool.
- Place cut shapes on parchment and chill again while preheating the oven to 350°F (180°C), then bake for 10-12 minutes until edges are barely golden.
Notes
For the most consistent results, ensure your butter remains cold throughout the mixing process to prevent a greasy texture. If your kitchen is particularly warm, consider chilling your rolling pin and work surface to maintain the dough’s structural integrity before baking.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian