- 40 min
Biscuits with pear jam and Robiola
For making the pastry:
300 grams of 00 type flour
150 grams of sugar
180 grams of butter
zest of one lemon
one whole egg
for the jam:
400 grams of sugar
a cinnamon stick
For the filling:
5 tablespoons of pear jam
150 grams of Nonno Nanni Robiola
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Stir ingredients quickly to make pastry and work until getting a well-blended mixture, that will be stored inside a refrigerator wrapped with some plastic wrap.
For the jam, peel and stone pears, cut them into cubes, add sugar and cinnamon and cook over low heat for about 2 hours.
After the jam is cooked, let it cool down. Meanwhile, roll out mixture for the pastry and cut out as flowers by using a plastic mold.
Mix Robiola with 5 tablespoons of jam: put a little bit of filling on half the flowers, close them with the other halves and bake until they are fully cooked.
Recipe devised by food blogger
La Cucina Leggera
A woman who likes to prepare simple things for her family. I had my own business and now I dedicate my time to a blog and I love to invent and try things and move about the kitchen with ease, but not too much!
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