Typical sweets from Sardinia made with shortcrust pastry, filled with jam or cream. The traditional recipe calls for lard, but it can be replaced with margarine or butter depending on the desired texture. Perfect for celebrations, as a snack or after meals.
Step 1 of 11: In a bowl, whisk together the eggs and sugar.
Step 2 of 11: Add Vallé Pasticceria (previously softened) and lemon zest, mixing well.
Step 3 of 11: Gradually incorporate the flour, setting some aside to work the countertop; add the vanilla baking powder last.
Step 4 of 11: Wrap the dough in cling film and let it rest in the refrigerator for 1 hour.
Step 5 of 11: Dust the work surface with flour and roll out the dough with a rolling pin.
Step 6 of 11: Shape the ring cookies: cut out large discs and smaller discs with a central hole (the hole can be made with a kitchen thimble).
Place the cookies on a baking tray lined with parchment paper, spacing them apart.
Recipe by
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Gluten and Eggs
Step 8 of 11: Bake in a preheated fan oven at 180°C for about 10 minutes (check your oven).
Step 9 of 11: Let the cookies cool completely.
Step 10 of 11: Spread the jam on the whole cookies (without a hole) and cover with the holey cookies to make the ring cookies.
Step 11 of 11: Dust with icing sugar before serving.
| Average values | Per serving135 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 2,103 kJ503 kcal | 1,562 kJ373 kcal |
| Fat | 18.92 g | 14.05 g |
| of which saturated fatty acids | 7.69 g | 5.71 g |
| Carbohydrates | 77.39 g | 57.47 g |
| of which sugars | 29.17 g | 21.66 g |
| Fibre | 1.52 g | 1.13 g |
| Protein | 9.8 g | 7.28 g |
| Salt | 0.74 g | 0.55 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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