Frolla mandorlata with moscato, recipe by Maria Fabiano

INGREDIENTS

Filling
– 200 g almonds
– 150 g sugar
– 20 g butter
– 1 egg
– pinch of salt
– 1⁄2 cup of moscato wine

pastry
– 200 g 00 flour
– 100 g butter
– 100 g sugar
– 1 egg
– pinch of salt
– 1 vanilla pod

decoration
powdered sugar

FROLLA MANDORLATA WITH MOSCATO PREPARATION

Filling
Chop almonds. Melt butter in saucepan over low heat.
Mix almonds, butter, egg, sugar, salt, and Moscato in a bowl to make a soft dough.

pastry
Place flour on pastry board. Make well in the center and add sugar, eggs, salt, butter, and vanilla. Knead quickly.
Roll out the pastry to about 1 cm thick and lay in a baking pan. Spread the filling on top.
Bake at 200°C (380°F) for 35-40 minutes. Remove from oven and cool. Dust with powdered sugar and cut into diamond shapes before serving.

Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.