Gallettine
Instructions
Mix all ingredients, except egg whites, adding at the end the ammonia dissolved in half a glass of milk.
Allow dough to rest for about 20 minutes, then spread it to a height of 1/2 cm.
The right shape is that of a long oval biscuit but you can make other shapes.
Whip the egg white until foamy and spennellarne a little over each cookie, sprinkle granulated sugar and bake at 180 degrees until golden.
Are cookies that are made in Sardinia since time immemorial, and don't be impressed by the presence of lard, are actually soft and friable.
Ingredients and dosing for 4 persons
- 1000 g of flour
- 400 g of sugar
- 400 g of loose warm lard
- 25 g of ammonia for cakes
- 4 eggs
- 1 egg whites
- 2 lemons (zest)
- 1/2 cup of milk