The Panarello-Type Mix Pastries are small tea cookies that, like the Panarello Cake and the Pandolce, are part of the Genoese confectionery tradition. They are made with shortcrust pastry and cut with various shaped cutters including playing card suits. There is also the classic version with slightly larger shapes.
Other Ligurian recipes
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All Seasons
- Energy 375.94 (Kcal)
- Carbohydrates 40.23 (g) of which sugars 13.99 (g)
- Proteins 5.53 (g)
- Fat 22.38 (g) of which saturated 14.11 (g)of which unsaturated 8.06 (g)
- Fibers 0.85 (g)
- Sodium 61.56 (mg)
Indicative values for a portion of 74 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 14 tbsps butter
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 1 pinch fine salt
- 1 tsp lemon zest (finely grated)
Tools
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- Kitchen Scale
- Cookie Cutters
- Pastry Board
- Parchment Paper
Steps
Pour the sugar on the pastry board and add the softened butter cut into pieces, the grated lemon zest, and the salt. Knead and add the whole egg and the yolk. Mix, then gradually add the sifted flour and quickly form a dough. Wrap it in plastic wrap and let it rest 30 minutes in the fridge.
Preheat the static oven to 350°F. Roll out the shortcrust pastry to a thickness of 1/4 inch using a rolling pin. Cut out shapes and place them spaced apart on a baking sheet lined with parchment paper. Bake for 15 minutes. Once cooled, store them in a sealed jar.
