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Discover Neapolitan biscuits gluten-free and lactose-free: an explosion of authentic flavor and Italian tradition. Selected ingredients for everyone. Try them now!
SHORTCRUST PASTRY Combine the flour, sugar and butter and work until they are blended.
Add the egg, vanilla and lemon zest. Form a nice dough ball and let it rest wrapped in cling film for the time needed to prepare the filling.
FILLING Mix everything together, crumbling the sponge cake and the biscuits. You should get a fairly compact mixture so you can then form a sausage shape to place inside the shortcrust pastry.
GLAZE Combine everything with a whisk or a fork until all the ingredients are blended.
COMBINE EVERYTHING At this point, take the shortcrust pastry again and roll it out to create a not-too-thick rectangle.
In the middle of the shortcrust pastry, lengthwise, place the mixture previously prepared so as to leave the side edges of the pastry free. Fold the side edges of the pastry over the filling to cover it.
Cut rectangles about 3.5 cm wide. Cover with glaze and bake for 25/30 minutes at 180.
Italia, Campania
| Energy (kcal) | 353.55 |
| Carbohydrates (g) | 56.94 |
| of which sugars (g) | 31.69 |
| Fat (g) | 12 |
| of which saturates (g) | 6.39 |
| Protein (g) | 5.3 |
| Fibre (g) | 2.24 |
| Salt (g) | 0.08 |
