Biscuits with vanilla cream and jam filling

Vanilla Cream and Jam-Filled Cookies

Vanilla cream and jam-filled cookies are an excellent choice for any occasion, whether it's a gathering with friends, a family party, or simply a delicious snack. This recipe is a perfect blend of flavors and textures, and each bite will bring a smile to your face. Get ready to transform simple ingredients into true sweet masterpieces!

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Servings: 12 cookies

Ingredients

For the cookie dough:
- 1 large egg
- 110 g of sugar
- 1 packet of vanilla and a little extra (for an intense vanilla flavor)
- Zest of 1 lemon (for freshness)
- 2 tablespoons of milk
- 250 g of flour
- 1 teaspoon of baking powder
- 80 ml of sunflower oil (for ease of preparation and a delicate taste)

For the limoncello pastry cream:
- 3 egg yolks
- 1 packet of vanilla
- 150 g of sugar
- 150 g of cornstarch (for a perfect texture)
- 500 ml of milk
- 2 tablespoons of limoncello (a lemon-flavored liqueur that adds an interesting twist)
- 2 tablespoons of whipped cream (for added creaminess)

Filling:
- Red currant or raspberry jam (choose your favorite)
- Finely ground pistachio flour (for an elegant finish)
- Powdered sugar for dusting (for a special appearance)

Preparing the cookies

1. Making the dough: In a large bowl, add the egg, sugar, vanilla, and lemon zest. Use a mixer or whisk to combine the ingredients until smooth. Add the oil and milk and mix again.

2. Adding dry ingredients: Start sifting the flour and baking powder into the wet mixture. Mix with a spatula or by hand until you get a compact dough that pulls away from the sides of the bowl. If the dough is too sticky, you can add a bit more flour.

3. Resting the dough: Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes. This will help firm up the dough, making it easier to roll out.

4. Shaping the cookies: After the resting time, take the dough out of the fridge. On a floured surface, roll out the dough to about 5 mm thick. Use a glass or round cutter to cut out circles. Place the circles on a baking sheet lined with parchment paper.

5. Baking the cookies: Preheat the oven to 180 degrees Celsius. Lightly brush the cookies with water on top and bake for about 20 minutes or until golden. Let them cool completely on a wire rack.

Preparing the limoncello pastry cream

1. Heating the milk: In a saucepan, heat the milk over low heat with two lemon peels for 5-10 minutes. This step will infuse the milk with a fresh lemon flavor.

2. Beating the yolks: In a bowl, beat the egg yolks with the sugar and vanilla until creamy. Add the sifted cornstarch and mix well.

3. Combining ingredients: Remove the lemon peels from the milk and gradually pour the warm milk over the yolk mixture, stirring continuously to avoid lumps.

4. Cooking the cream: Pour the mixture back into the saucepan and cook over low heat, stirring constantly until the cream thickens. Once ready, stir well with a fork to eliminate any lumps.

5. Cooling the cream: Allow the cream to cool, covering it with plastic wrap directly on its surface to prevent a crust from forming. Once cooled, mix the cream again and add the limoncello and whipped cream.

Assembling the cookies

1. Filling the cookies: Use a piping bag to fill the cookies with the vanilla cream, making a small indentation in the center to add the jam. You can also use a teaspoon if you don't have a piping bag handy.

2. Toasting and dusting: Meanwhile, toast the pistachio flour in a dry pan to enhance its flavor. Then, take each filled cookie and dip the edges in the ground pistachio flour. Arrange the cookies on a platter.

3. Final dusting: Use a fine sieve to dust the cookies with powdered sugar, giving them an elegant and appetizing appearance.

Serving and pairings

These vanilla cream and jam-filled cookies are wonderful when served alongside a cup of fragrant tea or a steaming cup of coffee. They also pair perfectly with a glass of limoncello to enhance the lemon flavors of the cream.

Tips and tricks

- If you want a healthier version, you can replace the sugar with a natural sweetener.
- Instead of limoncello, you can use another citrus-flavored liqueur or even fresh lemon juice for a non-alcoholic option.
- To customize the recipe, you can add chocolate chips to the cookie dough or experiment with different types of jam, such as raspberry or strawberry.

Frequently asked questions

1. Can I use a different type of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the texture of the cookie may vary.

2. How long do the cookies last?
The cookies keep well in an airtight container at room temperature for up to 5 days.

3. Can the cookies be frozen?
Yes, the cookies can be frozen before filling. Make sure they are well wrapped to avoid excessive freezing.

These vanilla cream and jam-filled cookies are not only a delicacy but also a wonderful way to impress your family and friends. Enjoy!