wholegrain jam crostatine

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

Molino Soncini Cesare Multigrain flour100g
Molino Soncini Cesare Cake Line flour for Cakes100g
brown sugar100g
cake yeast1 teaspoon
salta pinch

Ingredients for the filling/topping

Flovourart Almond flavouring, Fiordifrutta red grapefruit jam, icing sugar


Place the wholegrain flour, the cake flour, the sugar, pinch of salt, the softened butter (in pieces), egg, the almond flavouring and the yeast in your dough-maker's bowl, and work together until you have a soft compact dough. Remove from the bowl, and using a rolling-pin, roll out a dough that is not very thin, work into your desired shape using baking molds. Use a fork to punch small holes into the dough base so that the crostatine do not swell too much during cooking.
Cover the base of each cake with a generous spoonful of Fiordifrutta red grapefruit jam, and form the classic crostatine lattice with pieces of your dough. Bake at 180°C for 20 minuti.
Once cooked, remove from the oven, and leave to cool on a wire rack, serve with a dusting of icing sugar.


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