I don’t have a food processor so I instead used a fork to cut through the cubed butter to incorporate it, and used my hands to incorporate the cream/vanilla. The dough was crumbly and required pressure to hold together which I expected. They cut cleanly and I baked them at the maximum listed time—they would have benefited from another couple of minutes in my oven, but they are fully baked and delicious nonetheless. Pictured here freshly glazed, but once the glaze dried they took on a matted finish. I’ll be making these again.
Uova: per ogni 3 tuorli un uovo intero Pecorino romano Parmigiano Reggiano Pasta a piacere (consiglio: spaghettoni) Pepe Guanciale (possibilmente tagliato dal falegname)
