Pasta frolla Cesare - The recipe


  • 600 gr of flour
  • 5 yolks
  • 400 gr of butter
  • 300 gr of brown sugar
  • 1 grated lemon
  • 1 little glass of orange liquor Grand Marnier
  • 1 sachet of baking powder
  • 1 teaspoon of diamalt



Blend the yolks with the Grand Marnier, the lemon peel and the sugar. Add the butter, and then the flour with baking powder and diamalt.

Knead well and form biscuits with "s" shape. Bake in the oven at a temperature of 160-180°C for about 25 minutes. Keep an eye on the sweets while baking.


Recipe of Angelo Conti-Rossini, from "Il mio libro" (My book), Salvioni Bellinzona Edition