INGREDIENTS
• 750 g/ 26,45 OZ of softened butter
• 250 g/ 8,81 OZ of icing sugar
• N 2 of eggs
• 10 g/ 35 Oz of salt
• N 2 of vanilla bean
• 1000 g/ 35,27 Oz of Flour for Frolla “Shortcrust” Molino Dallagiovanna

PREPARATION
Mix together butter, vanilla bean, , salt and icing sugar.
Add the flour and two eggs.
Knead for 10 min until the dough becomes smooth and homogeneous
Leave the dough rest for 4 hours in the refrigerator (you can also prepare the
dough one day before and leave in the refrigerator).
Past the rest time, warm oven till 160ºc/320°F.
Roll out the dough and shape as you wish.
Bake at 160ºc/320°F for 10 minutes