Ingredients for 18 cookies
240 g cold butter in small pieces
110 g fine semi-finished sugar
1 average egg
1 egg yolk (medium)
2 g salt up
Pour in a bowl the mixture for cakes, Fioretto corn flour and sugar. Mix with a spoon to amalgamate.
Add the cold butter cut to chopped shafts.
Start to pawn at low speed until getting a sandy compound and crumpled.
Combine the whole egg, the yolk and the salt until it gets a soft dough.
Topple the dough on a work floor, form a bench, wrap it with food film and have it rest in the refrigerator for at least an hour.
Finish the rest lay the dough between two sheets of baked paper with a height of about half a centimetre.
With a coppapauction of 8 cm in diameter form the cookies. In half of these form a central hole using a coppapauction of 2 cm in diameter.
Fix them on a pan covered with baking paper and cook at 160 degrees oven preheated static mode for 15/20.
Make them cool and move them from the teglia.
Bake each base with an abundant spoon of jams and coat with the forked biscuit.