Ingredients for 18 biscuits 

240 g cold butter cut into small pieces

250 g Mixture of Natural Flours for Mulino Marello Cakes

130 g Polenta Fioretto Mulino Marello

110 g fine granulated sugar

1 medium egg

1 egg yolk (medium)

2 g fine salt

Procedure 

Pour the cake mix, Fioretto corn flour and sugar into a bowl. Stir with a spoon to combine. 

Add the cold butter cut into pieces. 

Start kneading at low speed until you obtain a sandy, crumbly mixture.

Combine the whole egg, the egg yolk and the salt until you obtain a soft dough. 

Turn the dough out onto a work surface, form a loaf, wrap it in cling film and let it rest in the fridge for at least an hour. 

After resting, roll out the dough between two sheets of baking paper with a height of about half a centimeter.

Using an 8cm diameter pastry cutter, form the biscuits. In half of these, form a central hole using a 2 cm diameter pastry cutter. 

Place them on a baking tray covered with baking paper and cook in a preheated oven at 160 degrees in static mode for 15/20 minutes.

Allow to cool and remove them from the pan.

Fill each base with a generous spoonful of jam and cover with the perforated biscuit.