Preparation

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

  For convenience, I will also provide it below:

  Place 9.5 oz of flour, 1.8 oz of cornstarch, one teaspoon of baking powder, one packet (0.014 oz) of vanilla, and 3.5 oz of sugar on a work surface (or in a bowl). Mix with a spoon.

  Add one egg, 4.4 oz of room temperature plain yogurt, and 1.7 fl oz of oil.

  Knead the ingredients quickly, form a ball, wrap it in cling film, and let it rest in the fridge for about half an hour. If you work it immediately, it will be slightly soft, just make sure to flour the work surface well when rolling it out.

  

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

  Cut circles with cutters of diameters 4, 3.5, 3.1, 2.8, 2.4, 2 inches. You will get four for each diameter (a total of 24 circles). With a 1.6-inch diameter cutter, cut out 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 needed, bake in batches. Let the cookies cool on a wire rack.

  

• Place the peeled almonds in a mixer (better if without skin, so they will be lighter) and reduce them to a fine powder.

  

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

  

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

  

• In a bowl, place the powdered sugar and gradually add liquid yellow and blue food coloring until you achieve the desired color. The quantities of coloring are indicative, obviously 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. Add a little water if necessary.

  

• Pour the powdered sugar into a bowl, add a little water, and mix. Do not add too much water, just gradually; the consistency should be relatively thick.

  

• With a kitchen brush, cover the 4-inch diameter cookie with green glaze, ensuring to cover the edges as well. In the center, apply a little more glaze.

  

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

  

• Cover the cookie with the almond sprinkles, ensuring they also adhere to the edges. Shake off any excess sprinkles.

  Proceed the same way first with the 3.5-inch diameter cookie, then 3.1, 2.8, 2.4, 2 inches.

  

• Now apply 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 over the 4-inch one and proceeding to the smallest.

  

• To complete the decoration, pour the snow-like white glaze into a syringe, using the nozzle with the smallest hole, 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 off.