Yellow-Flour Pastries I
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g cornmeal
- g wheat flour
- g powdered sugar
- g butter
- g lard
- g aniseed
- eggs
Instructions
- Knead the flours, sugar and aniseed with butter, lard and egg into a loaf, then a second loaf from the scraps with wine and water.
- Combine the loaves lightly, roll out, and cut into shapes.
- Glaze with egg, bake on a greased floured tray, and dust with icing sugar.