Farina più un po’ 250 gr
Butter150 gr
Sugar 100 gr
Egg yolk 2
Lemon zest
Salt
Mix the butter with the flour and a pich salt until getting a sandy consistency.
Add the eggs, sugar, grated lemon zest, mix very quickly make a soft dough, compact. Put in a bowl and let in the fridge for at least one hour.
Pastafrolla is basic for pies (crostata) or cookies. When the dough is ready you can mix part of it with cocoa powder, in order to have a bicolor base.
Butter150 gr
Sugar 100 gr
Egg yolk 2
Lemon zest
Salt
Mix the butter with the flour and a pich salt until getting a sandy consistency.
Add the eggs, sugar, grated lemon zest, mix very quickly make a soft dough, compact. Put in a bowl and let in the fridge for at least one hour.
Pastafrolla is basic for pies (crostata) or cookies. When the dough is ready you can mix part of it with cocoa powder, in order to have a bicolor base.
