Baked pastries
Pan Pescatore with Amordolce
Product used
Ingredients
| Amordolce Mix | 1.000 g |
| Type 0 flour | 500 g |
| Whole eggs | 750 g |
| Butter | 500 g |
| Sugar | 200 g |
| Raisins | 1.200 g |
| Marsala | 200 g |
| Almonds | 600 g |
| Salt | 4 g |
Method
The day before, soak the raisins in the Marsala together with the almonds and salt.
Mix the butter and sugar in a planetary mixer, gradually add the eggs, then the flour and mix, until a soft, smooth dough is obtained. Finally, add the raisins and almonds.
Divide the dough into portions using an ice cream scoop and place them on baking trays lined with baking paper.
Bake at 180°C for 25-35 minutes.