INGREDIENTS:
• g 600/ 21,16 oz of butter
• n 1 of Vanilla bean
• n 1 of grated rind of an orange
• g 10/ 35 OZ of Salt
• g 400/ 14,10 OZ of sugar
• n 2 of eggs
• n1 of egg yolk
• g 1000/ 35,27 Oz of Flour Frolla “Shortcrust” Molino Dallagiovanna

PREPARATION
Mix together butter, vanilla bean, 1 grated rind of an orange, salt and sugar.
Knead for 10 min until the dough becomes smooth and homogeneous.
Add two eggs, the egg yolk and flour.
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 170ºC/338°F and cover a baking dish with butter.
Divide the dough into two parts, roll out one part of the dough on a baking tray,
prick with a fork and fill it with jam, cream etc.
Close the dough with the other part by wrapping up the filling carefully, prick all
over with a fork and bake at 170ºC/338°F for 15 minutes

ALT
Divide the dough into two parts, roll out one part of the dough on a baking tray,
prick with a fork and fill it with jam, cream etc.
Roll out the other part of the dough and create some stripes with a knife or a
cutter and cover the filling. Bake at 170ºC/338°F for 15 minutes