Servings:
1
Prep time:
30
Cooking time:
20
INGREDIENTS
- 400 g wheat flour type 0
- 200 g potato starch
- 200 g poppy seeds
- 350 g butter
- 2 eggs
- 70 g almond flour
- 25 g brown sugar
- 1 teaspoon of hot paprika
- Salt
INSTRUCTIONS
- Place flour, potato starch, almond flour, brown sugar, paprika and a pinch of salt in a bowl, then add the butter brought to room temperature and knead until a sandy mixture is obtained.
- Add the beaten eggs with 2 tablespoons of water and work quickly to obtain a mixture that is not too elastic. Then reduce it into rolls with a diameter of 6 centimeters.
- Spread the poppy seeds in a tray, then roll the rolls carefully and place them in the fridge overnight.
- Slice the rolls with a thickness of 8 mm, place them in a pan covered with baking paper and bake for 20 minutes at 165° C in a convection oven or at 175° C in a static oven
