• 1 hour 30 min
  • Low

South Tyrol Spitzbuben

300 g of Flour type 00
150 g of granulated sugar
170 g of butter removed from the fridge half an hour before
The tip of a teaspoon of baking soda
Grated zest of one lemon
Pulp of a vanilla bean
2 pinches of flaked salt
3 egg yolks
Apricot jam q.s.
Powdered sugar q.s.
In the bowl of the kneading machine add the flour, salt, baking soda, vanilla and sugar, then lightly rub the lemon zest on the sugar so as to release the essential oils and add them to the other ingredients. Once mixed, add the butter cut into cubes and start the kneading machine again at low speed. When the mixture has reached a sandy consistency, add the egg yolks and mix always at low speed. Incorporate the egg yolks, turn the mixture over on the worktop and finish working it by hand. Flatten it, wrap it with plastic wrap and place it in the fridge for at least 1 hour. When the rest time is complete, recover the dough, knead it lightly with your hands and then roll it out on the worktop until it reaches a thickness of about 3 mm. With a stencil, cut out some flowers: you should get about 27 normal ones and 27 with a hole in the center.
Line a baking tray with parchment paper, place the biscuits and bake them at 160° and in static mode for about 10 minutes, until they are slightly golden. Once cooked, let them cool on a wire rack.
Pour some jam on the whole flower and close with the flower having a hole, then sprinkle with icing sugar and serve.

In cooperation with Lucia Carniel

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