INGREDIENTI:
(per una tortiera da 22-24cm)
SABBIATA CLASSICA:
250g farina debole “00”
150g burro freddo
120g zucchero velo
50g uovo intero (1 uovo)
2-4g sale
bacca di vaniglia o vanillina
SABBIATA CON MANDORLE:
250g farina debole “00”
150g burro freddo
90g zucchero velo
50g uovo intero (1 uovo)
30g farina di mandorle
2-4g sale
bacca di vaniglia o vanillina
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INGREDIENTS:
(cake tin diameter 24 cm)
RICH SHORTCRUST PASTRY
250g wheat flour weak “00”
150g cold butter
120g icing sugar
50g egg (1 egg)
2-4g salt
vanilla bean or vanilla
RICH SHORTCRUST PASTRY WITH ALMOND:
250g wheat flour weak “00”
150g cold butter
90g icing sugar
50g egg (1 egg)
30g almond flour
2-4g salt
vanilla bean or vanilla
