Crispy Homemade NuneTTine
NuneTTine Recipe: Just Like the Store-Bought Kind!
Enjoy the exact same delicious taste of store-bought NuneTTine right in your own home! This recipe yields 16-18 cookies that are sweet, crispy, and wonderfully buttery. Detailed, easy-to-follow steps make it perfect for beginners.
NuneTTine Dough- 75g Bread Flour
- 75g Cake Flour
- 135g Cold Butter, cut into cubes
- 67g Ice Water
- 2g Salt
Sweet Topping & Icing- 1 Egg White
- 100g Powdered Sugar (Icing Sugar)
- 10g Cake Flour
- Strawberry Jam (smooth, seedless) as needed
- 1 Egg White
- 100g Powdered Sugar (Icing Sugar)
- 10g Cake Flour
- Strawberry Jam (smooth, seedless) as needed
Cooking Instructions
Step 1
Before you begin baking, please measure and prepare all your ingredients accurately. (You can prepare the topping ingredients while the dough is resting.)
Step 2
In a food processor, combine the bread flour, cake flour, salt, and the cold butter cubes. Pulse for about 10-15 seconds, just until the butter is broken down into pea-sized pieces. Be careful not to over-process.
Step 3
Transfer the mixture from the food processor to a mixing bowl. Add the ice water and quickly mix with a spatula or your hands until it just comes together into a dough. Avoid overworking the dough.
Step 4
Once the dough forms a cohesive ball, wrap it tightly in plastic wrap and refrigerate for at least 1 hour. This resting period allows the gluten to relax and the butter to firm up, which is crucial for a flaky texture.
Step 5
Remove the chilled dough from the refrigerator and place it on a lightly floured surface. Roll it out into a rectangle. Fold the dough into thirds, then roll it out again. Repeat this folding and rolling process two more times for a total of three folds. This technique creates layers in your pastry.
Step 6
Prepare the icing by whisking together the egg white, powdered sugar, and cake flour in a bowl until smooth. Adjust consistency if needed; it should be spreadable but not too runny. Evenly spread the prepared icing over the rolled-out dough using a brush or spatula.
Step 7
Place the smooth strawberry jam into a piping bag (or a zip-top bag with a corner snipped off) and pipe a lattice pattern over the icing. For a crispier result, try piping thinner lines than what might appear in reference photos.
Step 8
Cut the dough into your desired serving sizes, approximately 5×5 cm squares. Place the cut dough pieces on a baking sheet and refrigerate for about 15-20 minutes to allow the icing and jam to set slightly.
Step 9
Arrange the rested dough pieces on a baking sheet lined with parchment paper, ensuring they have some space between them as they will spread slightly during baking. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until the tops are golden brown. Keep an eye on them to prevent burning.
Step 10
Once baked, remove from the oven and let them cool completely on a wire rack. Enjoy your delicious homemade NuneTTine!
