Tyrolean biscuits are usually prepared for Christmas in the mountainous Tyrol regions in Italy. They are exquisite in their simplicity: two crumbly discs stuffed with any jam of your liking.
Make them and store them into an air-tight container so they would last for the entire Christmas Holidays.
They would be the ideal treat to accompany your coffee, tea or hot chocolate next to your Christmas Tree!
- DifficultyEasy
- CostCheap
- Preparation time2 Hours
- Cooking time15 Minutes
- Servingmakes around 40 biscuits
- Cooking methodOven
- CuisineItalian
Ingredients
For the pastry
For the filling
For the topping
Steps
– sift the flour and the cornstarch into a large bowl, mix well;
– add the sugar and mix well;
– add the eggs and the butter (previously cut into cubes) and start kneading with your hands;
– quickly knead the dough till you get a smooth ball;
– wrap the dough in ceiling film and keep refrigerated for at least 2 hours;
– take the dough out from the fridge;
– lay down the dough in a form of a disc with a half centimeter thickness;
– use a 5cm diameter cutter with the shape of a circle to cut the bases of the biscuits (use only half of the dough);
– use a 5cm diameter hollow cutters with the shapes you like, to cut the top of the biscuits (use the remaining half of the dough);
– put the bases onto baking tray folded with baking paper;
– place 1/4 teaspoon of jam onto them;
– top the biscuits with the hollowed lids;
– bake at 175 degrees for around 15 minutes or till golden;
– dust the biscuits icing sugar
Varied doses for servings