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24 to 30
Easy
Published 1990
A specialty of Mantua, these delicate pastries are filled with another, lighter dough, providing a subtle contrast of two delicate textures.
For the dough, beat the butter until soft and light, either by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the paddle. Beat in the sugar and continue beating until light. Beat in the egg yolks, one at a time, beating until smooth after each addition. Stir in the flour by hand. Scrape the dough onto a piece of plastic wrap, then wrap and chill the dough unti