Ingredients:
- 50 gr flour Risciola 1
- 50 gr multigrain flour
- 40 g butter (cold from the fridge)
- 50 gr sugar
- 1 egg yolk
- A pinch of salt
- A pinch of cinnamon
- Peach jam
- Hazelnuts or almonds
In a bowl beat slightly the sugar and the egg yolk, add a pinch of salt and the cinnamon. In another bowl, hand mix the flours and the butter (previously diced) until it becomes grainy. Pour the liquid part onto the solid part and keep on mixing. Put the dough on your counter and work it with the palm of your hands. Use some extra flour if the mix is too sticky. Continue kneading until the dough looks smooth and homogeneous. Wrap it in cling film and let it rest for 30 minutes in the fridge. After 30’, spread some flour on your counter and roll the dough out with a pizza roller until 2 or 3 mm thick. Rub some butter in 4 small pie molds and sprinkle some flour on top. Split the dough into 6 parts and lay each of it into its mold. Fill each little pie with the jam and bake them in a preheated oven at 180 °C for 20/25 minutes.
