Ingredients :
for the shortcrust pastry
- 250 g of organic Arifa Ruggeri flour
- 125 g soft butter in pieces
- 2 egg yolks
- 100 g of icing sugar
- vanilla aroma
- a pinch of salt
To fill
icing sugar, for dusting
Procedure
- Prepare the shortcrust pastry by putting the flour and soft butter in a mixer, blend for a few seconds until you obtain a sandy mixture; transfer to a pastry board or into a bowl, add the icing sugar, egg yolks, vanilla flavoring and a pinch of salt. Work the dough quickly, then let the mixture rest in the refrigerator for 30 minutes wrapped in a sheet of cling film.
- Once the time has passed, roll out the dough with a rolling pin to a thickness of 1/2 centimetre, cut out the shapes to make the biscuits using the appropriate cutter (half whole hearts and half with a hole in the centre) and bake for approximately 10/15 minutes at 180°C.
- Remove from the oven and cool on a rack and fill as desired with hazelnut spread or various jams, pairing each whole heart with the corresponding perforated one. Before serving, sprinkle with icing sugar.
