Frollini biscuits with lemon cream and ginger

Anna's Dolcetti, fragrant shortbread biscuits flavored with ginger and fragrant lemon cream.

recipe given by our chef at .

ricetta immagine


For the pastry:

500 g flour
250 g butter
200 g sugar
1 whole egg
2 egg yolks
grated lemon zest (1 lemon)
a pinch of baking powder

For the lemon cream:

600 ml milk
100 g sugar
1 teaspoon of vanilla extract
4 egg yolks
60 g flour (or mix of flour and starch)
zest and juice of 2 lemons

These ingredients are able to feed:  30 servings 150 cookiespersons


For the cream. Heat the milk with the vanilla and lemon zest. Meanwhile, the milk is heating, place in a saucepan the yolks and whip up with a whisk with the sugar, add the flour and lastly the lemon juice. When the milk will become hot add it to the mixture and stir very quickly, put on low heat and bring to a boil, let it cool before using the cream.

While the cream is cooling down, prepare the pastry. To make it follow the method of "fraisage" described and illustrated in our basic preparations, adding a pinch of baking powder (recommended for these filled cookies) and ginger, it would be better to grate it at the time (the one that you buy already powder generally has lost much of its flavor).
Roll the pastry until you get a thickness of 0.5 cm. With a pastry cutter with a diameter of 3 cm get many disks. Take a portion of these discs make holes with a fork and sprinkle with beaten egg white. Take other disks and cut them further to the center with another pastry cutter with smaller diameter (2 cm). In this way you will get some donuts which then you will have to overlay to the disks previously obtained. They will be a kind of vol-au-vent puff pastry, sprinkle on the surface of the egg white and bake in oven at 180° C for about 15-20 minutes.
Once cooked and cooled stuffed them with the lemon cream, sprinkle them with a mixture of icing sugar and ginger powder and serve them.

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