Classic Italian Butter Cookies (Pasta Frolla)

These authentic Italian butter cookies, known as Pasta Frolla, feature a rich, crumbly texture and subtle sweetness. Made with quality butter, sugar, flour, and optionally slivered almonds, they capture centuries of Tuscan baking tradition. Perfect with tea or as part of a festive dessert tray.

Print Pin

Course: cookies

Cuisine: Italian (Tuscany/Central Italy)

Prep Time: 45

Cook Time: 12

Total Time: 57

Servings: servings

Calories: 180kcal

Author: Samantha Jones

Ingredients

2 cups all-purpose flour
1 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/4 teaspoon salt
1/2 cup slivered almonds (optional, for garnish)

Instructions

Preheat oven to 350°F (180°C)
In a mixing bowl, combine flour and salt.
Gradually add softened butter, mixing with a paddle attachment until crumbly and coarse.
In a separate bowl, whisk eggs and sugar until blended.
Pour the egg mixture into the flour-butter mixture and mix until a smooth dough forms.
Fold in slivered almonds if using.
Divide the dough into 4 equal portions, wrap in plastic, and refrigerate for 30 minutes.
On a lightly floured surface, roll each dough portion to 1/4-inch thickness.
Cut into desired shapes using a butter cookie cutter or knife.
Place cookies 2 inches apart on parchment-lined baking sheets.
Gently flatten cookies with a fork for even browning.
Bake for 12 minutes or until just golden.
Cool completely before serving.

Notes

Use cold butter for optimal texture and flavor.
Chilling the dough is crucial to prevent spreading.
Store in an airtight container for up to 5 days.
For a vegan version, substitute butter with cultured vegan alternative and use flax eggs.
Almond garnish adds a traditional touch—omitting it still maintains original flavor.

Nutrition