250 g flour
100 g sugar
6 g baking powder
1 sachet of vanilla sugar
grated lemon zest
125 g butter (possibly from alpine pastures)
1 egg
1 pinch of salt
raspberry Jam
icing sugar
On the kitchen table, mix the flour with the baking powder. Make a hole in the middle of the pile and place the sugar, the vanilla sugar, a pinch of salt, the grated lemon zest and the egg.
Form a thick dough, then add the cold butter, cut into cubes, and cover with flour. Compress everything in a block and starting from the center mix all the ingredients until you get a smooth dough.
If the dough is sticky, put it in the fridge for a few minutes.
Roll out the pastry into a thin sheet and with a round cutter make discs with a diameter of about 8 cm.
In half of these discs, make a heart-shaped hole with a cutter.
Arrange the discs not too close together on the baking tray with baking paper.
Bake for 15 minutes at 220° (preheated oven for 10 minutes).
Once baked, spread the jam on one side of the non-perforated discs, cover them with the heart-discs and sprinkle everything with icing sugar.
