Ingredients for 6 people:
500 g of 00 flour
300 g of butter
200 g of whole eggs
100 g of sugar powder
1 pinch of salt
Val di Fiemme saffronflowers (Azienda Agricola Elio Barbugli), to taste
Val di Fiemme saffron (Azienda Agricola Elio Barbugli), to taste
In a bowl, mix the butter at room temperature with the sugar powder until you obtain a smooth cream. Addthe eggs one at a time, mixing well before adding each new egg.
While continuing to mix, slowly add the flour, salt, chopped Val di Fiemme saffron flowers, and Val di Fiemme saffron produced by Azienda Agricola Elio Barbugli, and mix well until you obtain a smooth and very soft dough, which tends to crumble. Make a ball, cover it and put it in the fridge for at least half an hour. In the meantime, turn on the oven at 180° and cover a baking tray with a sheet of baking paper. Roll out the dough until you obtain a 1 cm-thick sheet. Carve out small disks from the dough and place them on the baking tray.
Cook for 10 minutes in the(already hot) oven, making sure you remove them when they begin to turn golden. Let them cool, then store them in a well-sealed box
