For dough:

  •  180 grams of flour
  •  50 grams of ground almonds
  •  50 grams of powdered sugar
  •  100 grams of cold butter
  •  1 egg
  •  Grated lemon
  •  Pinch of salt



  •  250 grams of mascarpone cheese
  •  2 tablespoons of sugar
  •  1 teaspoon of vanilla extract
  •  250 ml whipping cream

Let's do it!

Preheat oven to 375 f degrees.
In the mixer bowl with a guitar hook, place flour, ground almonds, salt, butter and sugar powder for crumb mixture.

Add lemon zest and egg and keep kneading until the dough begins to form.

Wrap in plastic wrap and refrigerate for about an hour.

Take out the dough from the fridge, make a thin layer with a rolling pin, and cut the dough into 1-inch circles.  Place on parchment paper on a baking tray.

Insert to a preheated oven and bake for about 15 minutes until golden brown.
Remove from the oven and let the dough cool down.

The cream:
Place the mascarpone cheese in a mixing bowl, whisk until softened.

Add sugar and vanilla extract. Add whipping cream and whisk until firm.

Transfer the whipped cream to a piping bag (cream bag) and pipe whipped cream between two cookies layers and on top.

Arrange fruits, sweets, flowers and refrigerated from above.

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