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Limoncello Shortcrust pastry with an Amarena fillingmarene

Limoncello Shortcrust pastry with an Amarena fillingmarene

230 g 00 flour 

50 g caster sugar 

Fabbri Amarenas 

60 ml Limoncello liqueur

1 egg 

30 g butter 

1/2 sachet baking powder

Icing sugar


20 - 60 minutes


x 20


Sift the flour into a mound and make a hole in the center.  Put the baking powder, little pieces of softened butter, sugar,egg and liqueur in the middle and use a fork to mix the ingredients into a smooth dough.  Then knead with your hands for about 10 minutes. Cover the dough with plastic wrap and leave to rest in the refrigerator for about 20 minutes. Drain the amarenas and take the dough out of the refrigerator. Roll up little pieces of the dough with your hands, make them into cylinder shapes and cut them into pieces. Insert one or two amarenas into each piece and press them closed to make little balls. Alternatively, you could roll out the dough, put it into paper cases, add the amarenas and close with another layer of shortcrust pastry. Bake them in a pre-heated oven at 170°C for about 25 minutes, until they are golden brown. Leave to cool and dust with icing sugar.

Recipe by marisa64