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.