Frolla montata (Italian whipped shortbread biscuits)

    This is a particular shortbread of the Italian baking tradition called "frolla montata" which means "whipped shortbread". It takes the name from the process of whipping the mixture to obtain biscuits with a different yet crunchy and fragile texture, perfect for tea or a just to have a light and sweet bite.


    Merseyside, England, UK
    1 person made this

    Makes: 2 dozen

    • 100g butter, room temperature
    • 80g icing sugar
    • 1 egg
    • 200g plain flour
    • 1 teaspoon baking powder
    • 1 sachet vanilla powder or sugar

    Prep:25min  ›  Cook:12min  ›  Ready in:37min 

    1. Whip the butter till light and creamy. Gradually add the icing sugar in two or three batches. Once the mixture is even add the egg and again keep whipping until smooth.
    2. At this point mix together the flour, vanilla and baking powder. Add to the butter mixture in three batches, ensuring the mixture is well incorporated after each addition.
    3. Give it a further mix with a spoon to check the consistency and transfer the mix into a pastry bag. You can choose the tip you prefer in order to create different shapes and styles.
    4. Line a baking tray with parchment. Pipe your biscuits into shapes on top of the parchment. They are usually baked in a U shape or rings. The U shapes are often dipped into melted chocolate and the rings are topped with a cherry. I baked mine plain today.
    5. Bake for 12 minutes in a preheated 200 C / Gas 6 oven on the middle rack. Cool for a few minutes before serving. Store in an airtight container.


    If you place your tray too high in the oven the biscuits will brown quickly on the top but will remain uncooked on the bottom.

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