Ingredients
Shortcrust pastry
wheat flour
220g
7.70oz
1cup
14.74tbsp
almond flour
30g
1.05oz
2tbsp
powdered sugar
100g
3.50oz
0.40cup
6.70tbsp
butter
125g
4.38oz
0.50cup
8.38tbsp
egg
1pc
lemon zest
vanilla sugar
to taste
Lemon curd
lemon juice
60g
2.03fl oz
lemon zest
1pc
egg yolks
2pc
sugar
50g
1.75oz
3.35tbsp
butter
50g
1.75oz
3.35tbsp
Method
Shortcrust pastry
- Place 2 types of flour, powdered sugar, vanilla sugar and lemon zest in a mixer bowl, and mix everything well with a paddle attachment.
- Cut the cold butter into cubes, and add it to the flour mass. Knead until wet crumbs.
- Add a cold egg, and mix for a couple of seconds. As soon as the dough starts gathering into a ball, stop kneading.
- Wrap the dough in cling film, and put it in the fridge for a couple of hours.
Lemon curd
- Combine the lemon juice, sugar, yolk and zest, mix well until smooth, and put on a small heat.
- Boil until thick, stirring constantly.
- Strain the finished hot curd.
- Let the curd cool a little, and add the butter.
- Cover the mass with cling film in contact, and put it in the fridge to stabilize.
Baking
- Remove the dough from fridge, and roll it out between two sheets of parchment.
- Cut out the cookies. Use an egg cutter. Make holes in half of the cookies using the back of a pastry nozzle.
- Bake the cookies at 320F (160C) for 12 minutes.
- The cookies should be light (the main thing is not to overdry it). Always focus on your oven.
- Let the baked blanks cool.
Assembly
- Spread a thin layer of curd on the whole half of the cookies, and cover with the other half (with a hole).
- If you want to sprinkle the cookies with powdered sugar, then immediately powder half of the cookie with a hole, and then just glue two halves together.
