LEMON-FILLED DELIGHT COOKIES
Lemon-Filled Delight Cookies (Biscotti Delizia al Limone) is a recipe for a very crumbly and delicious lemon cream filled cookie.
The crumbly cookie with lemon shortbread and lemon cream filling is a very simple recipe to make, a perfect treat for breakfast or snack.
If you are looking for a yummy, delicate and easy to make cookie, I suggest my lemon cream filled cookie recipe.
Ingredients for the Shortcrust Pastry:
- 2 cups all-purpose flour
- ⅔ cup powdered sugar
- ½ teaspoon baking powder
- Grated zest of 1 lemon
- ½ cup (1 stick) unsalted butter, cut into pieces
- 2 egg yolks
For the Lemon Pastry Cream Filling:
- 3 egg yolks
- ¼ cup granulated sugar
- ¼ cup all-purpose flour
- 1 cup whole milk
- Grated zest of 1 lemon
- Juice of half a lemon
- 1 teaspoon vanilla extract
METHOD:
Prepare the lemon custard:
Heat the milk with the lemon zest in a saucepan over medium heat until hot (do not let it boil).
In a separate bowl, beat egg yolks with granulated sugar, lemon juice and vanilla extract.
Gradually add the flour to the egg mixture and beat until smooth.
Slowly pour the hot milk into the egg mixture, stirring constantly.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture has thickened to a smooth, creamy consistency.
At this point, cover the cream with plastic wrap directly over the surface to prevent a skin from forming and allow it to cool completely (it is recommended to prepare it the night before).
Prepare the shortcrust pastry dough:
In a large bowl, combine the flour, powdered sugar, lemon zest and baking powder.
Add the butter and work it in with your fingers until you have a crumbly dough.
Add the egg yolks and knead gently until a smooth dough forms. Form into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes.
Assemble the cookies:
Preheat the oven to 350°F (175°C).
Roll out the cooled dough on a floured surface to a thin sheet, about ⅛ inch thick.
Using a cookie cutter, cut out circles or desired shapes.
Place the cookies on a baking sheet lined with baking paper.
Bake in the preheated oven for about 12 minutes, or until the edges are lightly browned.
Remove from oven and allow to cool completely.
Fill and assemble:
Spread a layer of lemon custard on the bottom of one cookie.
Place another cookie on top of the cream.
Dust the top with powdered sugar for a decorative finish.
Serve and enjoy!
Place the cookies on a serving plate and serve immediately, or store in the refrigerator.
Enjoy your delicious lemon cookies!
