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Paolo Ulian – 30.06.2005

Design recipe by: Paolo Ulian

This biscuit is not to be held, it should be worn. It should be worn like a thimble so that it can be eaten, in one mouthful, dipped in your favourite cream.

Ingredients:

200 g butter
100 g corn flour
150 g flour
4 eggs
150 g sugar
1 tbsp cognac

Preparation:

Mix the butter and sugar. Add the eggs one by one, then the flour and corn flour, which have already been mixed. Finally add the cognac. Lightly grease the plates of the mould and warm them. Pour a teaspoon of the mixture in the middle of the lower plate and close the mould for a couple of minutes. Once cooked, take the biscuit off the mould and present it at the table piled on top of the other biscuits.

Paolo Ulian

Born 1961 in Massa Carrara (I). Lives and works in Massa Carrara.

Translator: MgA. Daria Podboj Havrda