SAVEUR COOKS AUTHENTIC ITALIAN - PAGE 300
(used this for torta della nonna & Cassata al Forno)
- 1 1/2 cups flour
- 2/3 cups sugar
- 2 tsp. baking powder
- 2 eggs
- 1 tsp. grated lemon zest
- 3 drops vanilla extract
- 6 tbsp. butter, melted
- (needed a bit more flour, too wet)
Sift flour, sugar, and baking powder into a large mixing bowl, then make a well in the centre.
Lightly whisk together eggs, lemon zest, and vanilla in a separate bowl.
Pour eggs into centre of well in flour mixture, mixture is dry and crumbly.
Gradually add melted butter until a soft, wet dough is formed.
Turn out dough onto a lightly floured surface, lightly flour your hands, and knead just enough to form a smooth dough.
Use a pastry scraper to help lift and knead dough, adding a little more flour if dough sticks to floured surface. (The dough will be very soft.)
Wrap in plastic and refrigerate overnight.