Type
Desserts
Difficulty
Easy
Method
30 minutes
Season
4 Seasons
Ingredients for 4 people
Makes about 100 biscuits
200 g of Robiola Osella
400 g of plain flour
50 g of butter
3 teaspoons of vanilla-flavoured yeast
2 teaspoons of powdered cinnamon
2 yolks and 1 whole egg
200 g of sugar
The grated zest of one lemon
Method
Sieve the flour with the yeast and cinnamon onto a baker’s board or a flat surface, creating a mound; add the Robiola Osella, the softened butter chopped into pieces and all the other ingredients, and knead together without over-kneading. Flour the surface of the baker’s board and roll out part of the dough into a quite thin layer.
Use a biscuit cutter to cut out the biscuits and place them on a baking sheet lined with baking paper. Bake in a preheated oven at 210-220°C for 15 minutes.
Continue like this until all the mixture has been used.
