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Holiday shortbread cookies with quince apples



Per l'impasto:
400 g di farina
100 g di fecola
200 g di zucchero
250 g di burro
2 uova
1/2 bustina di vanillina
1/2 bustina di lievito
aroma di limone

Per il ripieno:
confettura di mele cotogne

Per la decorazione:
zucchero a velo


Mix the two flours together and place them in the shape of a fountain on the work top. Make a crater and fill it with the sugar, butter, eggs, vanillin, yeast and lemon flavouring. Blend these ingredients together and then knead them into a smooth dough starting from the center, without kneading it too much.

Let it rest in a fresh place for at least half an hour. Roll the dough out to a thickness of ½ cm and cut out apple shapes with a cutter.

With a smaller cutter cut out a circle from the center of half the cookies. Place all of the cookies on a greased and floured or baking paper-lined tin.

Bake in the oven preheated to 180°C for 10 minutes. Let them cool and then spread some quince apple preserve on the whole cookies and place the ones with the hole in the middle over the preserve.

Dust them with icing sugar.

Our advice...

We suggest you enjoy these biscuits accompanied by Note d'Inverno herbal tea by Az Agr Petalis

Recipe created and made by

Flavia Segna - Az Agr Calliari "Le Coccole di Mammina" (Malosco)



Do you want to discover the magic of Trentino winter? Enjoy