1000 g / 2,2 lbs Flour Frolla Molino Dallagiovanna
600 g / 1,3 lbs butter
400 g / 0,9 lbs sugar
150 g / 0,33 lbs egg
2 vanilla pods
PREPARATION
Work the butter and sugar in the planetary mixer until there are no more lumps. Add the eggs, the vanilla pods and finally incorporate the flour. Knead until a homogeneous dough is obtained. Let it rest in the refrigerator at + 4°C / 39 °F for one day.