Steps for Lemon Grisbì

• To make these delicious cookies, you need to make the shortcrust pastry. You can knead the shortcrust pastry by hand or in any kitchen robot, I used the stand mixer. First, put the leaf beater, i.e., the (K), in the bowl of the stand mixer, pour the butter together with the powdered sugar, the sifted flour with a pinch of salt and the grated zest of a lemon, start the machine at speed 2 for a few minutes. Then add the egg yolks and mix again for a few minutes, finally with the whisk in motion add the baking powder and mix again for a few seconds until you get a smooth and homogeneous dough. If it does not compact because the yolks are small, just add a drop of milk. Compact the shortcrust pastry well and wrap it in cling film, put it to rest in the fridge for about an hour.

  

• Take the shortcrust pastry from the fridge, flour a work surface and roll out the shortcrust pastry with the help of a rolling pin to obtain a sheet about 1/8 inch thick. With the help of a round cookie cutter, cut out discs of shortcrust pastry about 2-3 inches in diameter, place a spoonful of lemon spreadable cream in the center, close with another disc, and seal the edges well with your hands. Place each individual cookie on a tray lined with baking paper and bake in a preheated static oven at 340°F for 15-20 minutes. Remove from the oven and let cool.

  

• Here are the lemon grisbì ready. I hope you like this latest recipe of mine, until next time, friends.

  
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