Preparation

• For the preparation of the yogurt shortcrust, follow the recipe found at the following link.

  For convenience, I also report it here below:

  Place 1.9 cups of flour, 0.4 cups of cornstarch, a teaspoon of baking powder, a packet of 0.4 grams of vanillin, and 3.5 oz of sugar on a pastry board (or in a bowl). Mix with a spoon.

  Add an egg, 0.5 cups of plain yogurt at room temperature, and 0.2 cups of oil.

  Quickly knead the ingredients, form a ball, wrap it in plastic wrap and put it in the fridge to rest for about half an hour. If you work it immediately, it will be slightly soft; the important thing is to flour the work surface well when you roll it out.

  

• Roll out the shortcrust pastry with a rolling pin to a thickness of about 0.2 inches.

  Cut out circles with cutters of diameter 3.9, 3.5, 3.1, 2.8, 2.4, 2.0 inches. You will get four per diameter (a total of 24 circles). With a 1.6-inch diameter cutter, create 20 small circles.

  

• Cover a baking sheet with parchment paper and place the cookies on top. Bake at 356°F for 15 minutes, placing the tray on the third rack from the bottom. If necessary, bake in batches. Let the cookies cool on a wire rack.

  

• Place the blanched almonds in a mixer (better if skinless, so they will be lighter) and grind them into a fine powder.

  

• Color them with liquid yellow and blue food coloring until you get the desired color. The doses of coloring are indicative, obviously depending on the type you use.

  

• Since they will now be moist, I suggest putting them on a baking sheet covered with parchment paper and letting them dry for about ten minutes at about 212°F with the oven open. Check them often; they should only dry, not burn. If after the time they are still moist, extend the baking time. Then break them up well with your hands.

  

• In a bowl, put the powdered sugar, add the liquid yellow and blue food coloring little by little until you achieve the desired color. The doses of coloring are indicative, of course, depending on the type you use. The glaze should not be liquid, but not too thick either; it should be spreadable with a kitchen brush and cover the cookie. If necessary, add a little water.

  

• Pour the powdered sugar into a bowl, add a little water, and mix. Do not add too much water, but a little at a time; the consistency should be rather thick.

  

• With a kitchen brush, cover the 3.9-inch diameter cookie with green glaze, making sure to cover the edges as well. In the central part, put a little more glaze.

  

• Now place a 1.6-inch diameter cookie in the center.

  

• Cover the cookie with chopped almonds, trying to make it adhere to the edges as well. Shake off excess chopped almonds.

  Proceed the same way first with the 3.5-inch, then 3.1-inch, 2.8-inch, 2.4-inch, and 2.0-inch cookies.

  

• Now place a little glaze on each 1.6-inch diameter cookie placed in the center. Start forming the Christmas tree by placing the 3.5-inch diameter cookie on top of the 3.9-inch one and continue this way to the smallest.

  

• To complete the decoration, put the white snow-like glaze in a syringe, using the smallest hole nozzle, and cover the edges of the cookies.

  Add white chocolate balls on top of the cookies and the yellow meringue on the top of the tree to finish it all.