In Tuscany there is a pastry called "budino di riso" (rice pudding) but it is different than what its name can convey: basically it's a rice cream in an Italian tart shell. I found this recipe on the blog www.profumincucina.com and tried to recreate it. I won't give you the complete recipe (I still have to work on the cream) but I'll give you the shell's recipe; soon, I'll try the pastries again, as they're supposed to be made. Since the dough for the shell was too much, I made big cookies with the leftovers, and this is this week's recipe.
300 gr. Italian 00 flour (2 1/2 cup unsifted)
150 gr. sugar (2/3 cup)
150 gr. butter, cold (2/3 of a stick)
8 gr. baking powder (1 1/2 tsp)
1 tsp Italian sea salt
1 extra large egg
Grated zest of 1 lemon or orange
Dice butter and put it back in the refrigerator.
In a bowl arrange all dry ingredients and mix them to combine evenly. Add butter and mix it briskly, pinching it with flour mixture; form a well and put the egg in it.
Mix all ingredients well, but quickly, so butter will not warm up too much (which would result in a "hard" dough); you have to obtain a smooth "ball".
Wrap it in plastic and refrigerate for 30 minutes at least.
Preheat oven to 375. Line a cookie sheet with wax paper or grease it with a little butter and dust with flour.
Dust a working surface with some flour and roll the dough out about 1/4" thick. Shape the dough, or cut it with a cookie cutter, as you prefer, and bake for 10-15 minutes (or until golden).
- Keep in mind that "volume" measurements are NOT as accurate as "weight" ones: the quantities given in parenthesis are only approximate. Please, get a scale that weighs in grams: your baking will thank you!
- The quantity of cookies depends on their size.
- The original recipe called for 200gr. 00 flour and 100gr. rice flour. I decided to make the cake when I got home and didn't have any rice flour: the result was good anyway.
- I suggested using grated zest of lemon or orange, actually you can use both!
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