FREGOLOTTA

INGREDIENTS: gr flour gr almond flour gr butter gr sugar spoon of rhum pinch of vanille pinch of salt

-Untie the butter bain-marie -Mix the two flours, sugar, salt, vanille and rhum - add the pastry to the butter,, by now cold and knead the dough getting a crumb mixture

-Wet and wring a sheet of oven paper and place it in a circular baking tin of (24-26 cm) -Pour the dough in the baking tin and, using your hands, flatten and compact the cake to the height of about 1,5 cm

-Bake at 180 °C for about 40 minutes, until the surface is golden brown.