Yellow-Flour Pastries II
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g cornmeal
- g butter
- g icing sugar
- g dried common elderflowers
- egg yolks
Instructions
- Knead the cornmeal, butter, sugar, elderflowers and yolks, softening with a drop of water if firm.
- Roll a little thicker than a coin and cut into small disks, streaking the surface.
- Bake; suitable to serve with tea.