Ingredients
90 g temple temp. environment
80 g granulated or icing sugar
1 tablespoon for desserts
3 whole average eggs
1 tablespoon of olive oil
1 grated lemon zest
1 pinch of cinnamon
Method
In a bowl mix all the ingredients, work well with your hands until you get a compact and homogeneous dough.
Leave to rest in the fridge for 30 minutes. You can use the pastry for tarts and biscuits.
Buongiorno,
io ho seguito passo passo la vs. ricetta ma a me non è venuto un panetto compatto bensì un composto molto morbido che non ho potuto stendere. Dove posso aver sbagliato??
Grazie e buona giornata