180 g of organic stoneground flour type 1 Molino Rossetto
170 g of butter
170 g of sugar
70 g peeled almonds
organic lemon peel
Mix soft butter with sugar and lemon peel. Pour eggs and yolks. When cream is smooth and without lumps add flour and mix to obtain a smooth dough. Pour the dough on a pan with some butter and some flour and put some almonds on the surface. Cook at 180°C for about 35-40 minutes. Check the cooking with a stick. Watch again the episode of COTTO e MANGIATO, Il Menù del Giorno here.