Pasta Frolla is an all-purpose sweet dough that can be used for tarts and cookies. It’s easy to handle and can be rolled or patted into baking tins. This recipe is based on Michele Scicolone’s La Dolce Vita, and was also published in the Sept. 1992 issue of Gourmet magazine.
Double Crust pasta frolla (two 9-inch crusts)
2 1/22 1/3 cups unbleached white flour- 1/3 cup sugar
- pinch of salt
- grated zest of one lemon, or a small orange
- 12 tablespoons – 1 1/2 sticks – cold unsalted butter
- 1 large egg, plus 1 egg yolk
- 1 teaspoon real vanilla extract
Combine the flour, sugar, and salt in the work bowl of a food processor – or the bowl of a stand mixer, or, if you do not have either appliance, a large mixing bowl. Slice the butter in on top of the dry ingredients, and either pulse in the food processor, or cut the butter in with the paddle blade of the mixer, or a pastry blender or your fingers in the large bowl, until the mixture resembles a coarse meal, and there are no large pieces of butter left.
Beat the egg and egg yolk together with a fork, add the vanilla, and drizzle the liquid into the food processor or mixing bowl. Pulse or mix until the dough just comes together. Turn the dough out onto a work surface, divide it in half and shape it into two disks. Wrap on wax paper and chill for an hour or overnight. You can also freeze the dough at this point, for later use.
Pasta Frolla Almond Cookies:
On a lightly floured surface, roll the pasta frolla out about 1/4 inch thick. Cut into desired shapes and arrange on parchment lined cookie sheets. Brush with an egg wash, and sprinkle with sliced almonds and coarse sugar. Dab a little extra egg wash on top to really adhere the nuts and sugar. Bake at 375° for 8-10 minutes until lightly browned.
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