Crumbly biscuits with lemon, almonds and raspberry


We are in December: gloomy days, cold and snow, what could be better than staying at home and trying to make biscuits like these?


Recipe prepared for us by @ladolcepeonia

Cookies, like everything, require love.


 INGREDIENTS for 40/50 biscuits:


120 gr of butter at room temperature

60 gr of powdered sugar

zest of one lemon

2 gr of fleur de sel

40 gr of egg yolks at room temperature

250 g of weak flour

80 g of almond flour (or finely chopped skinless almonds)

5 g of baking soda

To decorate and fill: Icing sugar, half a jar of “Il Baggiolo” Raspberries jam


Pre-heat the oven at 160°C (320° F).

Work the butter together with icing sugar to form a cream, then add lemon zest and salt. Add the egg yolks a little at a time. Finally, mix together baking soda, wheat and almond flour and add them to the pastry. Knead to form a homogeneous dough.

Make rolls and cut into small pieces of about 10 gr (if you prefer rather small biscuits) or 15 gr (if you want larger ones). Give each piece the shape of a ball. Using a spout, make a hole in the centre of each biscuit and place it on a baking sheet lined with parchment paper.

Bake for 12-15 minutes, the cookies should not brown.

Let them cool well and pass them in icing sugar. Finally stuff them with Raspberries jam, using a pastry bag with a small smooth spout.

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