A rustic and original twist on classic bull's-eye cookies: shortcrust pastry made with whole wheat and 00 flour, filled with jam and shaped like stars. Crisp, wholesome and beautiful to bring to the table.
In a bowl, work the soft butter with the powdered sugar until creamy.
Add the egg yolks and mix.
Fold in the sifted flours, the baking powder, the lemon zest and a pinch of salt.
Form a smooth, compact dough ball, wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes.
Roll out the shortcrust pastry on a floured surface to about 4-5 mm thickness.
Using a star-shaped cookie cutter, cut out many star-shaped pieces of dough: half will be the bases, half the "lids".
On the latter, cut a smaller hole in the center to create the window that will reveal the jam.
Place the cookies on a baking sheet lined with parchment paper and bake at 180°C for 10-12 minutes, until lightly golden.
Let cool, then spread a teaspoon of jam on each base and close with a star with a hole.
Dust with powdered sugar and serve.
Bowl
Spatula or whisk
Plastic wrap
Rolling pin
Star-shaped cookie cutter
Baking sheet
Parchment paper
Teaspoon
Dessert wine for pairing
Store in an airtight container at room temperature for 3-4 days.
Using whole wheat flour gives the cookies a more rustic, aromatic touch, perfect to accompany tea, coffee or a glass of warm milk.
Italia, Toscana
| Energy (kcal) | 316.87 |
| Carbohydrates (g) | 35.51 |
| of which Sugars (g) | 12.27 |
| Fat (g) | 17.33 |
| of which Saturates (g) | 8.7 |
| Protein (g) | 6.63 |
| Fiber (g) | 0.62 |
| Sale (g) | 1.11 |
