COFFEE SHORTBREAD
Shortcrust pastry with coffee flavor
Difficulty level
![](/IRCA/Recipes/image/635062/image-thumb__635062___auto_b492ef3e91c9043ccd499cc4b73eae8d/FROLLA%20GLUTEN%20FREE%20RID_2.jpg)
Shortcrust pastry with coffee flavor
Ingredients
TOP FROLLA | g 1000 |
EYLEN CREMA/CAKE | g 400 |
eggs | g 100 |
JOYPASTE CAFFE' | g 100 |
ground coffee | g 20 |
raw sugar | g 50 |
-Mix all the ingredients in a planetary mixer with the leaf.
- Roll out the pastry between 2 sheets of baking paper and roll it to the desired thickness and place in the refrigerator to rest for at least 2 hours.
- Bake as usual (for shortbread biscuits 6mm thick, bake in a convection oven for 10 minutes at 160 ° C and another 10 minutes at 150 ° C)
Pastry Chef, Chocolatier and Baker
"It's possible to substitute AVOLETTA with DELINOISETTE
"