Pasta Frolla

Well, I thought I’d start with a good one – one that was passed to me from my Vassallo aunties – Pasta Frolla. This was actually served at my wedding after it had been frozen for about a month and it was a HIT! Pasta Frolla is a simple Italian shortbread that will please almost any palate.

Pasta Frolla

Pasta Frolla


4 cups unbleached flour

2 cups sugar

2 teaspoons vanilla extract

4 egg yolks

4 sticks of regular, salted butter (brought to room temperature)

Hardware: Either a 11″ round baking pan, or a 9×13″ insulated baking pan. Note: must be insulated or the bottom will not cook. You may choose to use a pastry cutter, or mix everything with your hands. Works either way.


Preheat the oven to 300-325 degrees. Grease your baking pan with massive amounts of butter – make sure to cover every inch!

Combine all the wet ingredients and sugar – egg yolks, vanilla, butter (make sure not to microwave this, or defrost in the microwave – it must be brought to room temperature by sitting out). Then add 2 cups of flour, combine, add another, combine, and the last and mix it all together. Make sure not to over-work it.

Put the mixture into your pan, spread evenly, and cook for about an hour. The top will be golden brown and when you cut into it at first (when still warm) the bottom will be slightly moist.

Freezes very well.


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