Christmas cookies

170g all-purpose flour (type 00)
110g butter
110g sugar + some powdered sugar
120g ground unpeeled almonds or almonds flour
10g wildflower honey
1 egg (yolk and egg white)
1 yolk
200g wildberry or blueberry jam
Out of stock
2,45 €

Organic soft wheat pastry flour.

5,50 €

Bioitalia extra jams are unique because they are simply made of just two ingredients: fruit (80%) and apple juice (20%), instead of sugar. 

5,20 €

Bioitalia extra jams are unique because they are simply made of just two ingredients: fruit (80%) and apple juice (20%), instead of sugar. 

6,40 €

Polyflora honey looks crystallized, creamy and beige with yellow shades. The smell is delicate, slightly fruity and wax scented. 

Mix the dry ingredients (flours and sugar) with the cold butter and then add the eggs. Make a ball and let it rest for a few hours. 
Roll the dough out with 1/2 cm height and shape the biscuits (at least 2 per shape). Make a small hole in one of the two biscuits with the same shape.
Bake at 170°C for about 12’-15’ minutes.
Cool and spread a spoon of jam on the biscuits with no hole, add on top the same punctured biscuit, and sprinkle with the powdered sugar.

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