These are the cookies you find wrapped in cellophane at Sicilian pastry shops: two shortbread rounds sealed around a soft almond filling. They are not difficult to make, but they require some patience with the dough. It is a classic pasta frolla, slightly enriched, and it needs to be cold when you work it or the filling will push through the seams.
The almond cream goes in cold and straight from the jar. No heating, no modification. You spoon a small amount onto one round, press the second on top, and pinch the edges closed. The biscuits puff slightly in the oven and the filling warms to a soft, set interior.
These are the kind of cookies that disappear from a plate before you have a chance to photograph them. Make a double batch if you are bringing them somewhere.
Set servings and units first. You can change them anytime.
{"step"=>1, "text"=>"Combine [[300g | 10.6 oz]] flour and [[100g | 3.5 oz]] icing sugar in a food processor. Add [[150g | 5.3 oz]] cold cubed butter; pulse until the mixture resembles breadcrumbs."}
{"step"=>2, "text"=>"Add 3 egg yolks and 1 tablespoon cold water. Pulse just until the dough clumps together. Do not overwork."}
{"step"=>3, "text"=>"Turn out, press into a flat disc, wrap in plastic, and refrigerate for 10 minutes."}
{"step"=>4, "text"=>"Preheat oven to [[175C | 350F]]. Line a baking sheet with parchment."}
{"step"=>5, "text"=>"On a lightly floured surface, roll the dough to [[4mm | 1/6 in]] thickness. Cut out rounds with a [[5cm | 2 in]] cutter. Re-roll scraps once."}
{"step"=>6, "text"=>"Place half the rounds on the prepared baking sheet. Spoon about 1 teaspoon of Gusta Almond Cream onto the center of each, leaving a [[5mm | 1/4 in]] border clear."}
{"step"=>7, "text"=>"Brush the edges of the filled rounds lightly with beaten egg yolk. Press a second round on top of each and pinch the edges firmly closed with your fingertips. Press with a fork for a decorative seal if you like."}
{"step"=>8, "text"=>"Brush the tops with beaten egg yolk."}
{"step"=>9, "text"=>"Bake for 12-14 minutes until light golden. The undersides should be set; do not let the tops darken."}
{"step"=>10, "text"=>"Transfer to a wire rack and cool for at least 15 minutes before serving. The filling sets as it cools."}
You made Biscotti Ripieni con Crema di Mandorle. Time to eat.
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Keep the dough cold throughout. If it softens while you are cutting rounds, return it to the refrigerator for 5 minutes. Warm dough will stick to the cutter and the filled biscuits will not seal cleanly.
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