Cottura:
Difficoltà:
Ingredients for 12 double cookies
- 160 g flour
- 110 g butter
- 1 Yolk
- 80 g cold water
- 50 g of Sugar
- Pistachio cream
- Gianduja cream
- Taste Green
Proceedings
Mix thesugar and flour together, then mix with the butter–with a planetary mixer, food processor or by hand–until crumbly.
Combine the yolk, then the water and continue kneading until the mixture is soft.
Divide the mixture into 4 parts, then add a different dye to each and stir until the color is evenly distributed.
Seal each dough ball in plastic wrap, then let it rest in the refrigerator for a few hours.
Roll out the dough, cut it with the chosen shapes (half whole and half without the middle) and bake in a static oven at 190° for about 10-15 minutes.
Take the cookies out of the oven, let them set, and when cool, add a teaspoon of cream in the center of the whole half of the cookies. Cover with the cut-out half and serve.
Thanks to Vittorio of Noodloves for the recipe.
