Ingredients
- 500 gr of Arifa flour
- 120 g of soft butter
- 200 g of sugar
- 4 egg yolks
- 1 teaspoon baking powder
- 2 tablespoons of condensed milk
- a pinch of salt
- a drop of milk for kneading
- egg white for brushing
- powdered sugar
Preparation
As you know, I use a mixer to mix the shortcrust pastry, so I put all the ingredients in it and mix well. I recompact the dough obtained with my hands, wrap it in cling film and put it in the fridge for 1 hour and 1/2 - this flour is so light that it seems like touching talcum powder, so to be able to work it without ruining the product, I think it is useful, before forming the biscuits, to have the dough nice and cold - Choose the desired shape of the moulds (I made them mixed), place on the non-stick baking tray, brush with egg white and bake for 10 minutes in a preheated oven at 200° - (I cooked them in Antonino Esposito's pizza oven) leave to cool and sprinkle with icing sugar.
When you bite into them you will feel the lightness, the fragrance and the scent of these wonderful biscuits!
Good breakfast to all
bye see you next time!
