Ingredients for 18 cookies 

240 g cold butter in small pieces

250 gBlend of Natural Farages for Torte Mulino Marello

130 gPolenta Fioretto Mill Marello

110 g fine semi-finished sugar

1 average egg

1 egg yolk (medium)

2 g salt up

Proceedings

Pour in a bowl the mixture for cakes, Fioretto corn flour and sugar. Mix with a spoon to amalgamate.

Add the cold butter cut to chopped shafts.

Start to pawn at low speed until getting a sandy compound and crumpled.

Combine the whole egg, the yolk and the salt until it gets a soft dough.

Topple the dough on a work floor, form a bench, wrap it with food film and have it rest in the refrigerator for at least an hour.

Finish the rest lay the dough between two sheets of baked paper with a height of about half a centimetre.

With a coppapauction of 8 cm in diameter form the cookies. In half of these form a central hole using a coppapauction of 2 cm in diameter.

Fix them on a pan covered with baking paper and cook at 160 degrees oven preheated static mode for 15/20.

Make them cool and move them from the teglia.

Bake each base with an abundant spoon of jams and coat with the forked biscuit.