PASTA FROLLA

By ctozzi

SAVEUR COOKS AUTHENTIC ITALIAN - PAGE 300

(used this for torta della nonna & Cassata al Forno)

Ingredients

• 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)

Preparation

Step 1

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.