How to make Italian Shortcrust Pastry, La Pasta Frolla. You can use this classic recipe to make biscotti (cookies), la crostata (jam tart), and more.

A note about this recipe: This is a very special and classic recipe provided by my mentor, Luciana- owner of the local panificio. This recipe has been passed down through generations of Neapolitans, and I am honored to share it with you.

Ingredients:
500g flour (~4 cups) 00 or all purpose
2 eggs
200g (~1 cup) white sugar
200g (~14 tbsp) butter (cold, cut on a plate)
Pinch of salt
A touch of vanilla OR lemon zest (Optional)

Directions:
Mix your eggs, sugar, and butter
Add in your optional flavoring of vanilla or lemon, mix
Add in your flour and salt, mix
Form a ball of dough, put in a bowl, cover with plastic wrap, and place in fridge for one hour (this step is optional, but it will make the dough much easier to work with)

Good job! I’m proud of you for trying this recipe!

Did you give this recipe a try? How did you like it? Let me know and comment down below so I can say thanks to you!

Un bacio,
Amby

Cari amici,
I am so grateful for you! I hope that this recipe brings you as much joy as it did to me and my loved ones here in Naples, Italy. Please let me know and comment down below. Don't forget to subscribe and hit the bell button to be notified every time I upload new recipes.

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