Almond crumbled shortbread

In combination with GelatoMadre Nocciola with “P.G.I. Hazelnut from Piedmont”

5 Servings Cooking Time: 15 minutes Low difficulty
INGREDIENTS:
250 gr. Wheat flour type 00
250 gr. Granulated sugar
250 gr. Butter
250 gr. Almond flour
7 gr. Lemon peel
450 gr. (1 tub) GelatoMadre Nocciola with "P.G.I. Hazelnut from Piedmont"

SUGGESTION: 

The recipe we suggest is to obtain a delicate and aromatic shortbread. If you wish, you can also use Piedmont hazelnut flour to have a more intense taste.

PREPARATION:

Put the butter and the sugar into the kneading machine to mix them well. Add the almond flour, the flour type 00 and the lemon peel. Stir for 60 seconds. Crumble the mix in a baking tray.

Cook in a pre-heated oven for 15 minutes at 160° C. Serve in a tall glass with GelatoMadre Nocciola with “P.G.I. Hazelnut from Piedmont”.