Our founder and designer, Cristina Gitti, has been baking a lot these days. See below for one of her favorite cookie recipes she learned as a young girl in Italy where she was born and grew up. These are a traditional Italian delicacy.
Pasta Frolla Cookies Recipe
Ingredients:
500 gm flour - you can use unbleached flour. I like to mix 200 gm of unbleached and 300 gm of whole wheat
200 gm butter
140 gm sugar
2 eggs
Finely grated zest of one untreated organic lemon
A pinch of salt
2 tsp of baking powder
Directions:
In the bowl of a food processor mix sugar and lemon zest, add the butter (previously removed from the fridge and cut in pcs for at least 20 min) and process for 10 to 15 seconds or until it is finely mixed into the dry ingredients.
Add the eggs, the flour, the salt and the baking powder, pulse a few times until a ball of dough forms.
Your dough is ready.
Now if you want to add in other ingredients is the time: I split my dough in four: 1/4 I mixed with broken walnuts, one with cocoa powder, and 2/4 with dried cranberries and toasted sesame seeds.
Transfer the dough over parchment paper and work it into a fat roll, with round or square section.
Place it in the fridge for at least one hour.
Once you remove it from the fridge it becomes easy to just slice the roll with a sharp knife.
Place slices (cookies) on to a parchment paper and on a cooking tray, in a pre-heated oven at 350f for about 12/15 minutes or until the bottom starts goldening.
note: I like my sweets not too sweet, the original recipe would suggest to use 200 gm of sugar….
Divertirsi! Enjoy :)