Preparation
Ingredients
- Wheat flour 1000g
- Risolì 600g
- Icing sugar 400g
- Soy cream 200g
- Vanilla beans 2
- Baking powder 5g
Preparation
Cream Risolì with the flour, sugar, vanilla, and baking powder in a planetary mixer fitted with a paddle. Gradually add the soy cream mixed with water and continue mixing until a well-compacted dough is obtained. Bake at 180°C in a ventilated oven or 200°C in a static oven for 10–15 minutes, depending on the thickness of the shortcrust pastry.
