• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

This is a

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 250g butter
  • 40g egg white
  • 300g all-purpose flour
  • 2g salt
  • 100g icing sugar
  • 4g baking powder
  • Crown filling
  • 140g cream (35% fat)
  • 140g glucose syrup
  • 140g brown sugar
  • 140g almond flake (crushed)


  1. Cream butter, add icing sugar and salt. Whisking thoroughly.
  2. Add egg white and incorporate the sifted flour with baking powder. Pipe the mixture onto a tray lined with parchment paper in shape of a small crown using daisy shaped nozzle or large fluted nozzle.
  3. Crown filling: Put all ingredients in a pan and bring it to a boil. Then cool it.
  4. Using a small spoon, fill the centre of the crown without going over the edge.
  5. Bake for 10-12mins in a 160 degrees Celcius oven.
  6. The filling should have caramel appearance and the crown should be golden colour. Leave it to cool on the parchment paper.
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1 thought on “Dolce Romias (Italian Butter Cookies)”

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