Whipped Shortcrust Pastry

Name: Whipped Shortcrust Pastry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 0
Ingredients: Butter softened at room temperature 1 cup; Type 00 flour 3 ¼ cups; Powdered sugar 1 ¼ cup; Eggs medium at room temperature 2; Egg yolks at room temperature 1; Fine salt 1 pinch; Lemon peel untreated 1; Candied cherries to taste; Peeled almonds to taste; Powdered sugar to taste

it de fr es br nl

441

Calories per serving

Energy Kcal 441
Carbohydrates g 50.4
of which sugars g 21.7
Protein g 6.4
Fats g 23.8
of which saturated fat g 12.93
Fiber g 1.4
Cholesterol mg 130
Sodium mg 99

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Makes: Persons
Cost: Low
Note + the resting time of the whipped shortcrust pastry in the refrigerator (about 1 hour)

PRESENTATION

Whipped shortcrust pastry, a must-try in Italian pastry shops, is especially popular around Lombardy and Piedmont. It's the base for those soft crostatas and tender cookies you see in every bakery window. And here's the thing: the magic of whipped shortcrust pastry is all in how you prep it. Everything blends into this super smooth and light dough, giving it a unique texture—so different from regular pie crusts.

Italians are always experimenting with flavors. Really. Sometimes there's a touch of vanilla or a sprinkle of lemon or orange zest for a bright twist. This citrusy hint goes perfectly with toppings like jam or ricotta, you know? The whipped shortcrust pastry recipe is pretty simple, but incredibly versatile, allowing for everything from traditional crostatas to crisp piped cookies, which are perfect for dunking in coffee.

Whether you’re rushing in the morning or chilling in the afternoon, these whipped shortcrust cookies are a treat. They have that melt-in-your-mouth texture and subtly sweet taste. Families all over Italy gather—pretty much daily—for tea or coffee, with a plate of these golden biscuits. Sometimes they're plain, sometimes filled with jam or dipped in chocolate.

And listen, the beauty of Italian whipped shortcrust is its adaptability. Want to add cinnamon or almond extract? Go for it. The dough is strong enough to pipe into fun shapes using a sac-à-poche. That's why they are called piped shortcrust biscuits in some spots. Whether you're making soft bases for tarts or classic butter cookies to snack on, this pastry turns out moist and a bit crumbly. Honestly, it’s a base that invites all kinds of creative flavors or fillings, depending on whatever you’ve got in your pantry. So so good, for real.

INGREDIENTS

441

Calories per serving

Ingredients for whipped shortcrust pastry: Butter 1 cup (250 g) - softened at room temperature; Type 00 flour 3 ¼ cups (375 g); Powdered sugar 1 ¼ cup (150 g); Eggs 2 - medium at room temperature; Egg yolks 1 - at room temperature; Fine salt 1 pinch; Lemon peel 1 - untreated

For garnishing: Candied cherries to taste; Peeled almonds to taste; Powdered sugar to taste

Preparation

How to prepare Whipped Shortcrust Pastry

To prepare the whipped shortcrust pastry, place the softened butter 1 and sifted sugar 2 in the bowl of a stand mixer (you can use an electric mixer instead of the stand mixer). Grate the zest of 1 untreated lemon 3

and whip the mixture for about 10 minutes 4 until it becomes frothy and homogeneous. Then start adding the eggs and the egg yolk at room temperature, one at a time 5, waiting for each to be incorporated before proceeding with the next. During the mixing, occasionally turn off the mixer and use a spatula to scrape the mixture spread by centrifugal action on the sides of the bowl. Add the salt 6

and the sifted flour 7, then carefully incorporate it into the mixture by stirring with a spatula 8. When the mixture is smooth, transfer it into a piping bag with a star nozzle 9

Line a baking sheet with parchment paper and shape the cookies as desired (10-11). The cookies can then be decorated with almonds 12, walnuts, or hazelnuts,

or with a candied cherry 13. Once shaped, let the cookies rest in the refrigerator for at least an hour and then bake them in a preheated static oven at 356°F for 10-15 minutes (320°F for 5-10 minutes if using a convection oven): the cookies should not become dark but just golden 14. Let the whipped shortcrust pastry cookies cool on a wire rack 15 and serve them, if you prefer, sprinkled with powdered sugar!

Storage

Store the whipped shortcrust pastry cookies in a glass jar or tin box for 2-3 days.
The whipped shortcrust pastry can be frozen for about a month; once completely defrosted in the refrigerator, work it with the beaters for a few minutes before using it.