sugar, butter and


2 cups flour
3/4 cups butter, in medium cubes and at room temperature
1/2 cups of sugar
2 eggs
1 Teaspoon vanilla extract
3 eggs
1 1/2 cups cottage cheese
1 cup of condensed milk
8 tablespoons of flour
1 teaspoon liquid vanilla
enough of flour
1 cup walnut, finely chopped


In a bowl, mix the flour with the butter with the help of your hands, until it forms a sandy dough. Add the sugar, the eggs, the vanilla essence and mix until obtaining a homogeneous mass. Cover with plastic and refrigerate for 30 minutes.

Using a hand mixer, mix the egg with Bionda® Cottage Cheese, condensed milk, flour and vanilla for 5 minutes, or until a homogeneous consistency. Booking.

Dust a flat surface with flour and roll out the dough made in the first step with the help of a rolling pin; then, with the help of a cutter, form 7 cm circles, the size of a shortbread.

On a previously varnished shortbread mold, place the circles, cover all the walls and the bottom.

Fill each of the masses with the blended mixture until ¾ of each of the molds are filled and bake for 30 minutes at 180 °C.

Let cool on a rack and decorate with the chopped walnut.