Pasta Frolla is a sweet shortcrust pastry, similar to French Pât Sucrée and Scottish shortbread. It’s made with only 4 ingredients: flour, butter, sugar and eggs. It can have different variations, adding cocoa or almond flour or just adding lemon zest or vanilla to its basic recipe. The proportions of the ingredients change in accordance with what you are baking — cookies, pies, tarts, filled or plain.
I’ve tried different recipes but this is the one I like the most, easy to make and to work with. I use it to make cookies and crostate.
- 2 cold medium eggs
- 8 oz cold butter
- 4 cups all purpose flour
- 1 3/4 cups confectioners sugar
- lemon zest or vanilla
Pulse flour and butter in a food processor until mixture resembles coarse meal. If you are using a food mixer work with the paddle attachment. Add confectioners sugar, pulse just until combined. At this time you can add the eggs and the flavor of your choice and process just until dough begins to come together. Turn dough out onto a floured work surface; lightly knead to form a ball. Divide dough into 2 pieces and wrap tightly in plastic wrap. Refrigerate at least 1 hour or overnight.
If you decide to make the cocoa version just substitute a couple of tablespoons of flour with cocoa powder. Same with almond flour in case you would like to have a nutty taste.
Happy baking e buon appetito!!!