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Mix the butter in a bowl with a pinch of salt and sugar. Then gradually add the peel and lemon juice, poppy seeds and flour mixed with baking powder. After we have incorporated about three quarters of the flour, we leave the mixer aside and knead by hand until we incorporate all the flour.
On a plate lined with flour, spread the dough in a sheet of about 1.5 cm. It must be thick enough to be stamped. If you do not use stamps but only various shapes you can stretch the thinner sheet.
The cut shapes have received a stamp and are ready to bake in a preheated oven at 170 degrees for 13 minutes.
Remove the biscuits from the oven and let them cool completely.
We prepare the two fillings in turn in two different bowls. Melt the chocolate together with the liquid cream on a steam bath and we have the filling ready.
Assemble two biscuits, filling them with chocolate creams (some with white chocolate, others with milk chocolate or as you wish).
We keep the biscuits in a metal box.