|TOP FROLLA||g 1000|
|unsalted butter 82% fat - softened||g 450|
|hard-boiled egg yolks||g 150-200|
Use a fine-mesh sieve to sift the hard-boiled egg yolks and combine them to the remaining ingredients in a planetary mixer with the paddle attachment.
Refrigerate the dough and let it rest for hours at least.
Rollo the dough out to 6mm and use a 3.5cm round cutter to cut shortbreads out.
Place the shortbreads onto a tray and make a small hole in the center of each one using a wooden straw.
Bake at 200-210°C for about 10 minutes.
Sprinkle the shortbreads with BIANCANEVE PLUS.