Recipe Double biscuits with blueberry jam – Italian Cuisine

Recipe Double biscuits with blueberry jam


  • 250 g flour
  • 150 g butter
  • 100 g icing sugar
  • 3 pcs egg yolks
  • 2 pcs lemons
  • salt
  • 500 g blueberries
  • 280 g caster sugar
  • 1 pc lemon

For the recipe of the double blueberry jam biscuits, mix the soft butter with the grated rind of the lemons and the icing sugar until it becomes creamy. Then add the egg yolks, one at a time, then knead briefly with the flour, adding a pinch of salt. Shape the dough into a ball, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
FOR JAM: Wash the blueberries, put half of them in a saucepan, mash them with a fork and cook them with 150 g of water, the lemon juice and 2 pieces of its peel for 15 minutes from the boil. Add the remaining sugar and blueberries and continue cooking for about 1 hour, then let the jam cool.
FOR COOKIES: Roll out the dough 4-5 mm thick. Cut some discs (ø 8 cm), mixing the scraps and spreading the pasta again; you will have to get 20-22 disks. Drill half of the discs with a 4 cm diameter pastry cutter. Arrange them all on a baking sheet lined with baking paper and cook them at 180 ° C for 15-18 minutes. Take them out of the oven and let them cool. Spread the blueberry jam on the biscuits without a hole, then place the perforated ones on top, pressing gently to make them stick well.

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