Ingredients
2 eggs
200 gr. icing sugar
500 gr. type 00 flour
250 gr butter
cherries Red or green Candied

Proceedings
The preparation of cookies with candied cherries is fast and very simple.

First, add the sifted flour and butter to small pieces and mix well, then add the icing sugar and the two eggs. Mix well until you get a homogeneous dough.

Form a panetto, cover it with the film and let it rest in the fridge for at least half an hour.

Take the dough, with a small bowl, spread the cookie and make the cakes with the moulds. Red or green candied. Now bake and let cook 180° per 15-20 minutes, until they’re golden.

Here are your cookies ready, they will definitely be delicious!

Conservation
Your cookies can be stored in a sealed jar and lined with baked paper.

Ingredients:
2 eggs
200 gr. icing sugar
500 gr. type 00 flour
250 gr butter
fennel aroma

Proceedings:
First, add the flour and butter to pieces in a bowl and mix well, then add it icing sugar, the two eggs and the aroma to the sweet fennel tasteMix well until you get a homogeneous dough.

Form a panetto, cover it with the film and let it rest in the fridge for at least half an hour.

Put the dough back, spread it and make the cookies with the moulds. Put them on the baking paper, just cook them to the oven. 180° per 15-20 – No.

Here are your original cookies, ready to be enjoyed!

Conservation:
Cookies can be stored in a tin box lined with baking paper.

Ingredients:
2 eggs
200 gr. icing sugar
500 gr. type 00 flour
250 gr butter
aroma butter
chocolate drops

Proceedings:
First, add the sifted flour and butter to small pieces and mix well, then add the icing sugar, the two eggs, the chocolate drops and the aroma with butterMix well until you get a homogeneous dough.

Form a panetto, cover it with the film and let it rest in the fridge for at least half an hour.

Take the dough, with a small tinsel and spread the cookies with the moulds. 180 grades for 15-20 minutes, until they’re golden.

Your cookies are ready, they’ll all drive crazy!

Conservation:
Your cookies can be stored in a sealed jar and lined with baked paper.

Ingredients:
2 eggs
200 gr. icing sugar
500 gr. type 00 flour
250 gr butter
Cinnamon aroma

Proceedings:
First, add the flour and butter to pieces and mix well, then add it icing sugar, the two eggs and the aroma with cinnamon ceylonMix well until you get a homogeneous dough.

Form a panetto, cover it with the film and let it rest in the fridge for at least half an hour.

Put the dough back, spread it and make the cookies with the moulds. Put them on the baking paper, just cook them to the oven. 180° per 15-20 – No.

Your greedy snack is ready to be enjoyed with you!

Conservation:
Cookies can be stored in a tin box lined with baking paper.

Ingredients:
2 eggs
200 gr. icing sugar
500 gr. type 00 flour
250 gr butter
star anise aroma

Proceedings:
Start by combining the flour and butter with small pieces and mix well, add it icing sugarMix well until you get a homogeneous mixture.

Form a panetto, cover it with the film and let it rest in the fridge for at least half an hour.

Take the dough, spread it and make the cookies with the moulds. 180 grades for 15-20 – No.

Here are the cookies ready for a tasty snack!

Conservation
You’re wondering how to preserve them? Why they stay friable is enough to keep them in a tin box lined with baked paper.

Have you ever made a cookie so fast?

Thank you for our preparation for shortcrust pastry.

What is the prepared preparation?

Ours prepared for frolla It is in a moistened packaging that preserves all its freshness, it is powdered, you just have to add the following ingredients:

1. Pour the bag content on a worktop, add 200 gr of butter and 200 ml of water.
2. Egg fast, and refrigerate for 2 hours.
3. Spread the dough in a 24 cm tortier, bake for 25 minutes to 180 degrees, or prepare cookies and cakes.

Why choose this powder preparation for shortcrust pastry?

• Comfortable to always have in the pantry
• Not weighting ingredients
• Make sure an excellent result
• Long term, you can always keep it in the kitchen ready when necessary
• He’s getting ready in a moment, for those who have little time and don’t want to make mistakes.

Our preparation is guaranteed by Aromitalia, a leading professional bakery company.

They are not supermarket products, but they are professional preparations used by pastry chefs, professionals in the industry, who like to delight their customers.

Thank you Tutto Pasticceria These preparations are sold in the online shop, and can be purchased by private or professional.

And you want a cookie?

Thanks to Elisa poggio who prepared these delicious Florentine cookies

Elisa also used our Kado boxes, if you don’t know them and you’re curious click here.

Products used in the recipe

Food blogger Imma of Dolci a Gogo shared her Nutellotti with Nutella with us.

These biscuits are delicious and look elegant when served on our Gazebo cake stand.

Imma shows that the stand can be used not only for layer cakes, but also for biscuits and small pastries.

Nutellotti with Nutella recipe

180 g Nutella + as needed for decorating
140 g type 00 flour
1 egg

Preparation:

• Mix the Nutella with the egg. Add the flour, continue mixing with a wooden spoon, then knead the dough.
• Divide the dough into walnut-sized balls and place them apart on a baking tray lined with baking paper.
• Make a hole in the centre of each biscuit and bake at 170 °C for 10–15 minutes.
• Leave the biscuits to cool, then fill each hole with Nutella using a piping bag.

Thanks to Imma of Dolci a Gogo for sharing the recipe.

If you are a food blogger, have tried our products and would like to share your cakes or recipes, write to info@tuttopasticceria.it.

Products that can be used for this recipe

The flower-shaped cookies on sticks are lovely gifts: you can wrap them and give them to someone special.

Here are the ingredients for these cookies:

500 g type 00 flour

250 g softened butter

200 g sugar

vanilla flavouring

1 pinch of salt

2 whole eggs

Preparing the dough for the cookies on sticks

Make the shortcrust dough by placing the ingredients in a well on the work surface, or use a bowl.

Let the dough rest in the refrigerator for a few hours. Then take it out and roll it with a rolling pin to about 2 cm thick.

Use a cookie cutter to cut small flower shapes from the shortcrust dough.

There are 3 cutters in increasing sizes, so you can make large and small flowers for the arrangement.

Insert the stick into the cookie after dipping it in jam or food-grade jelly.

Cover with another cookie and seal the edges well.

Prepare a batch and bake at 180°C for 20 minutes.

After baking, move on to decoration.

Decorate with coloured sugar paste, which is available ready-made in different colours that can also be mixed together.

Place a square piece of polystyrene cake dummy inside a ceramic pot and cover it with sugar paste.

Insert the flower cookies and embellish them with small flowers made using plunger cutters for sugar paste.

You can find the supplies in our online shop. We thank Baci di Zucchero for the tutorial.