The Agrisicilia team
Ingredients
For the spiced shortcrust pastry, with cream
300 g of flour 00 or 0
100 ml of fresh liquid cream
50 g of butter, cut into pieces, cold
120 g of fine granulated sugar
a pinch of salt
1 egg
the tip of a teaspoon of ground cinnamon
the tip of a teaspoon of ground cloves
the tip of a teaspoon of ground nutmeg
For the filling
Marmalade of Mandarins of Sicily Agrisicilia
powdered sugar for the finish, to sprinkle
Christmas biscuits with mandarin jam are delicious and very simple biscuits to prepare, ideal for the Christmas holidays.
Made with spiced shortcrust pastry, with cream, they are filled with Agrisicilia mandarin jam from Sicily, with the typical flavor and aroma of the Sicilian mandarin. The shortcrust pastry with cream has a delicate taste and is very elastic, perfect for biscuits that keep their shape even when cooked. The spicy taste of the shortcrust pastry, given by cinnamon, cloves and nutmeg, goes well with the fresh and citrusy one of the tangerines.
Prepare these biscuits for breakfast or as a holiday snack, everyone will like them and they can become a game opportunity for the little ones, to be made together with their parents!
Instructions
1. Prepare the shortcrust pastry. In the planetary mixer and with the leaf or by hand and on the work surface, work the flour with the liquid cream and the butter in small pieces, until the mixture is sandblasted.
2. Add the sugar and salt and quickly continue to work the mixture.
3. Add the egg, the powdered spices and mix until you get a compact and homogeneous mixture that comes off the walls of the planetary mixer or easily from your hands. Form a loaf, wrap in food film and let it rest in the fridge for at least 3 or 4 hours.
4. Rest in the fridge is essential for a perfect result.
5. Once the time has elapsed, roll out the shortcrust pastry with a rolling pin on a lightly floured work surface to a thickness of 3/4 mm and then cup the biscuits into the chosen shapes (Christmas tree, glove, snowflake, angel, Christmas ball).
6. Make a hole in half of the shapes with another small round cookie cutter, or heart, snowflake or star with a diameter of about 2 cm, as shown in the photo.
7. Transfer the biscuits to a baking tray covered with parchment paper and leave to rest in the refrigerator for at least 20 minutes.
8. Bake at 170°C for about 12/15 minutes. They must be golden.
9. Remove from the oven and let it cool completely. Fill the non-perforated part with a generous teaspoon of Sicilian mandarin jam and close with the perforated biscuit.
10. Sprinkle with icing sugar.
