Servings: 4-6
Ingredients for 26 cookies:
2 packs Salame Il Crü
250 gr. flour type 00.
100 gr. butter.
70 ml iced water
2 tablespoons milk
200 gr cow’s milk ricotta.
As needed salt
Cling film
A salty version of the typical butter cookies stuffed with a light and delicious cream
Directions:
For the dough of the salted cookies:
In a bowl mixer, mix the flour, the butter and a pinch of salt until it looks crumbly. Place on a flat surface and form a hole in the centre. Pour the iced water little by little and mix the dough using a fork until combined.
Wrap the dough in a cling film and put it in the fridge for at least an hour.
For the filling:
Mix the Salami Il Crü with the ricotta until very well combined, then add two tablespoons of milk and a pinch of salt by mixing them. Put this cream in the fridge.Take the dough out of the fridge and smooth it to a half centimeter high out. With a round or square cookie cutter prepare the cookies that you will put on a baking tray and cover with parchement paper. Bake in a fan-assisted oven at 180°C for 25 minutes. Take it out of the oven and let it cool. Put the salted cookies together two by two and fill them with the Salami Il Crü cream, that you had prepared in advance.