Pasta Frolla (Italian Pastry Dough)

This simple recipe for Italian sweet dough is used for torte, crostate, or even plain for cookies. It has a bit of baking powder which makes it light and fluffy. Italians love their lemon zest and it really shines in this dough. Make sure your lemon is organic and/or states that the peel is edible. The dough can be frozen for up to one month.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 487 Calories

Ingredients

• 1 teaspoon baking powder
• 2 tablespoons superfine sugar
• 1 medium lemon, zested
• 2 medium eggs
• ¾ cup superfine sugar
• 5 tablespoons cold, unsalted butter, cut into cubes
• 4 cups Italian-style tipo 00 flour
• 1 stick cold, unsalted butter, cut into cubes

Recipe Instructions

Step 1

Put the flour in a mixing bowl. Make a well in the center. Add eggs, 3/4 cups plus 2 tablespoons sugar, and lemon zest. Mix by hand, working in circles, pulling in the flour little-by-little until all the ingredients are incorporated into a dough.

Step 2

Add 1 stick plus 5 tablespoons cubed cold butter and baking powder. Quickly work the dough with your hands until a smooth ball is formed.

Step 3

Wrap in plastic wrap and refrigerate for at least 20 minutes before rolling out.