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Pinza bolognese, traditional bolognese cake with jam.

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Pinza bolognese, traditional bolognese cake with jam.
Porzioni
6
Ingredienti
Porzioni
6
Ingredienti
Istruzioni
  1. In a bowl sift flour and baking pownder; add sugar and butter, rub with finger until you have a sand dough.
  2. Add egg, zest from the lemon, and milk ( you could need some less or some more, it depends on the size of the egg) and knead just until well combined.
  3. Put the dough on a baking tray covered with baking paper, give it the shape of a rectangle.
  4. Spread mustard or jam on the dough then bend the long sides of the rectangle overlapping them. Sprinkle sugar grain on top of the pinza. Bake at 338°F for 30/ 40 minutes.
  5. Let it cool completely before serving; it's ok if the cake crumbles a little.
Recipe Notes

It can be stored in an airtight box for a long time.

Cookies made with sourdough excess.

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Cookies made with sourdough excess.
Porzioni
Ingredienti
Porzioni
Ingredienti
Istruzioni
  1. Beat sugars with egg and dissolve sourdough in it then add flour, butter, baking soda and salt.
  2. Mix well and when you have a smooth dough add almonds, chocolate chips and corn flakes.
  3. Knead untill incorporated.
  4. Form golf-ball sized cookies, put them on a baking tray and flatten them a little.
  5. Put in the fridge for 1 hour then in pre-heated oven at 360 F° for about 15-20 minutes (original recipe says 10-15 but for the size I said some minutes more are requested).