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Lingue di suocera con crema di nocciole
30 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 217
  • Fat about 12g
  • Carbohydrates about 24g
  • Protein about 4g
This is needed
This is needed for 4 piece
  • 100 g white flour
  • 2 sprigs rosemary, finely chopped
  • 0.25 tsp salt
  • 40 g butter, cut into pieces, cold
  • 0.5 dl water
  • 1 tbsp dark sultanas, finely chopped
  • 1 tbsp unsalted, shelled pistachios, finely chopped
  • 2 tbsp dark almond cream
  • 2 pinches sea salt
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And that's how it's done
And that's how it's done
Mix the flour, rosemary and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins. Divide the dough into 4 portions. On a lightly floured surface, roll out into ovals approx. 2 mm thick. Place on a baking tray lined with baking paper.
To bake
Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.
Drizzle with the nut spread, sprinkle the berries, pistachios and fleur de sel on top.

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