===
console.log('header!');
// Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block.
===
console.log('header!');
// Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block.
===
console.log('header!');
// Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block.
===
console.log('header!');
// Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block.
===
console.log('header!');
// Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block.
===
console.log('header!');
// Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block.
===
console.log('header!');
// Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block.
===
console.log('header!');
// Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block.
===
console.log('header!');
// Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block.
===
console.log('header!');
// Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block.
===
console.log('header!');
// Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block.
Togliete il burro dal frigo, tagliatelo a pezzettini e fatelo ammorbidire leggermente.
Setacciate la farina 0, l’amido e il lievito sul piano di lavoro (o in una ciotola capiente), aggiungete la farina di mandorle, un pizzico di sale e mescolate. Mettete al centro il burro ammorbidito e iniziate a unirlo alle farine con la punta delle dita, in modo da ottenere delle briciole.
Aggiungete poi lo zucchero, le uova appena sbattute e la scorza grattugiata del limone. Continuate a impastare quel tanto che basta per amalgamare gli ingredienti; se necessario, aggiungete poco latte.
Formate una palla, schiacciatela, ricopritela con la pellicola e ponetela in frigo per un’ora.
La Pasta frolla alle mandorle è una variante aromatizzata della pasta frolla, ideale per creare crostate o biscotti profumati e dal sapore inconfondibile!
