.jpg&w=3840&q=75)
12 Serves
77 Mins
Preheat your oven to 175°C and prepare your baking sheets with parchment paper.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
58 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
34 mg / 1,250 mgPotassium
167 mg / 4,700 mgSodium
230 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
2 g / 28 gSugar
29 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
80 gAlcohol
0 g
In a mixing bowl, whisk together the flour, baking powder, and a pinch of salt to ensure even distribution.
In a separate bowl, cream the unsalted butter and sugar until light and fluffy using a hand mixer.
Beat the eggs into the butter mixture one at a time, then stir in the honey and vanilla extract.
Gradually fold the dry flour mixture into the wet ingredients until a smooth dough forms.
Divide the dough into equal portions, roll them into thin circles, and bake each layer on a baking sheet for 25-30 minutes until golden brown.
Allow the layers to cool completely on a wire rack before assembling with your prepared cream filling.
10
g60
g22
g
Tunisian
Italian