Baked pastry
Rosegota with Amordolce
Product used
Dough
Ingredients
| Amordolce Mix | 1.000 g |
| Type 0 flour | 1.200 g |
| Granulated sugar | 200 g |
| Butter | 600 g |
| Ground almonds | 500 g |
| Whole almonds | 500 g |
| Salt | 5 g |
| White wine | 240 g |
| Granulated sugar for finishing | q.b. |
Method
Mix the butter, sugar and salt until a firm dough forms.
Add the whole almonds, then slowly add the white wine until the dough has a crumbly consistency.
Spread the dough in the cake tins and sprinkle with granulated sugar.
Bake at 180-190°C*.
*Baking times vary depending on the size of the cake tins.