Who doesn’t love shortbread cookies, buttery and crumbly biscuits which in italian take their name from one of the most important patisserie pastry dough, the pasta frolla? Question: plain or with cocoa? Answer: why not both? These shortbread cookies are
A good and healthy alternative to the classic shortbread biscuits using the integral flour instead of the normal one and not using eggs. Ingredients 105 gr of integral flour 35 gr of sugar 45 gr of soften butter 30 gr
I have to be honest: this is the first sweet I prepare with apricots a part of the classical Italian fresh fruits pastry. In my family they’re not big lovers of cooked fruit, but this time I tried to let
This is the classic basic recipe I use to make normal cookies when I don’t have a lot of time, very simple but with a good result, that I change depending on my needs. Surely this is not a good
I had remained grilled aubergines and I had neither mozzarella neither tomato sauce to do the classical “parmigiana”. So I opted for a very fast and light pie, using Kamut flour instead of the white one, which I enjoy most.
I often use this recipe as a base to prepare filled cakes. The use of starch only makes it soft and perfect to people intolerant to gluten. Servings a 18 cm large mould Time of cooking 10 + 30 minutes
Comford food time with vegetables au gratin in a lactose-free, easy side dish or dinner. This gratin is really sweet and tasty. Time of preparation about 30 minutes Servings 2 Ingredients frozen broccoli: 500 gr white asparagus, in can: 500