400 g of type 2 Lomaso flour
200 g of whole corn flour
1 egg
200 g of sugar
150 g of Bleggio walnuts
200 g of Trentino butter
15 g of baking powder
Grated lemon peel, to taste
A small quantity of Trentino grappa
Chop up the walnuts. Coarsely dice the butter and work it with the flours in the planetary mixer or with your hands, until it acquires a sand-like consistency.
Add the sugar, baking powder, the walnuts, the lemon peel, the egg and the grappa.
Work the ingredients together in a planetary mixer or even by hand.
When the dough is nicely blended and not too compact (it should have the consistency of large lumps of sand) place it in a previously greased cake tin.
Bake in the oven at 200°C for 30 minutes.
Matched with Prezioso Mirtillo made by Antica Erboristeria dott. Cappelletti
Recipe created and made by:
Alberto Zambanini - Panificio Zambanini (San Lorenzo in Banale)
Do you want to discover the magic of Trentino winter? Enjoy
