Pasticcini di Pasta frolla are shortbread biscuits, very friable, and melt in the mouth delicious. The pastry is so soft that it must be shaped with the sac à poche (piping bag). They are easy to prepare and perfect with a nice hot drink, especially tea. That's why, in Italy, they are are also called tea biscuits and are sold in every pasticceria.
- 170 g flour (I use 00 flour, but unbleached all-purpose flour is fine)
- 50 g potato starch
- 1 egg, organic, free-range
- 150 g butter, soft
- 80 g icing (powdered) sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 80 g dark chocolate, melted, for decoration
- sprinkles, candied cherry (optional)
- Preheat oven to 200° C (390° F).
- In a mixing bowl with a handheld mixer, or in the stand mixer fitted with the paddle attachment, beat the soft butter and icing sugar until fluffy.
- Add the egg and the vanilla, continuing to beat until the mixture is well blended in the creamed butter.
- Add the flour sifted with the potato starch and baking powder and fold it with a spatula, stirring from bottom to top, until the mixture reaches a smooth consistency.
- Put the dough in a sac à poche (piping bag) with a large star tip.
- Form cookies in a round shape (or U-shape, or any shape you like) and lay them on a previously lined baking sheet.
- Cook in the preheated oven for about 10 minutes or until light brown.
- In the meantime, melt the dark chocolate in a bain-marie.
- Let the cookies cool down before dipping the half in the chocolate. Place them on a lined baking sheet and let the chocolate harden before serving them. If you want, you can add sprinkles to the chocolate.
The butter has to be soft, so leave it out of the fridge a few hours before using.
In the center of the round shaped pasticcini, you can put a candied cherry before baking.
Store them in a tin box and maybe give them as a gift.
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Italian