INGREDIENTS
300g (2.4 cups) flour (all purpose)
75g ground almonds
75g (0.6 cup) icing sugar
200g butter
1 egg
1/2 tsp vanilla
Salt

400g mascarpone
400ml (1.7 cup) cream
150g (1.2 cup) icing sugar
1 tsp vanilla

METHOD

Combine the diced cold butter, flour, ground almonds, powdered sugar and a pinch of salt. Stir until crumbly. Add egg and vanilla, knead the dough.
Refrigerate for 1 hour.
Roll out the dough on parchment paper. Refrigerate for 30 minutes and cut into the shape of the tree. Then repeat this process one more time.
Bake for 10 minutes at 180°C / 350°F.
To prepare the cream: Beat the mascarpone and the icing sugar. Add vanilla and cream. Beat.
Apply cream to the first biscuit, then place the second biscuit on top. Squeeze out the remaining cream and decorate.

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