Delicious Crispy biscuits buttery dough and raspberry jam. From radicio.com
Butter: 230 g. (at room temperature
Cream Cheese: 110 g. (at room temperature)
Brown sugar: 1 mug
Egg: 1 large, only the yolk
Vanilla: 1 teaspoon extract or 2 vanillin
bitter almond aroma: 1/2 teaspoon (optional)
Corn flour: 1/2 mug
Flour: 2 and 3/4 cup (For every use)
raspberry jam: 1 1/2 mug
Caster sugar: 2 mugs
Lemon juice: 1 teaspoon
Lemon zest: by 1/2 lemon
liqueur limoncello: few tablespoons (you can replace it with water)
Sift together the flour and cornflour.
Beat butter with, cream cheese and sugar until fluffy. Add the yolk, vanilla and almond.
gradually add the flour with the cornflour, and stir gently, Just to mix.
Divide the dough in half, you are doing 2 discs, wrap them well with film and refrigerate, to tighten for about half an hour.
Preheat oven to 175 degrees. Lay a large baking tray with greaseproof paper baking.
Remove the dough from the refrigerator. On lightly floured surface, open the sheet dough, thickness 3 – 4 about mm. Cut round biscuits and place in the pan you prepared.
Bake in the preheated oven for 10 – 12 minutes, just begin to change color.
Remove the pan from the oven, wait 4 some minutes and then remove the cookies on a wire rack to cool completely.
While the cookies are cooled, put the jam in saucepan and put on fire. The boil stirring continuously, until the temperature reaches 107 degrees. Remove from heat and let it just drop the temperature of. Spread over each biscuit from 1 teaspoon jam.
In a bowl put the icing sugar. Add the lemon juice and zest. Add some – little liqueur, until you get a rather tight glaze.
Place the frosting in pastry bag or simple food bag, make a very small nose (or in the corner if you use simple bag) and do lines on biscuits.