Ingredients

Dough

• 200g Benna Unsalted Butter (cold)
• 300g plain flour
• 100g self rising flour
• 170g caster sugar
• 2 egg yolks
• Zest of 1 lemon and orange
• 1tsp vanilla extract
• 1tsp almond extract

Filling

• 200g pure ground almonds
• 150g caster sugar
• 1tsp vanilla extract
• 1tsp almond extract
• Lemon zest
• 2 egg whites

Decoration

• 300g of chocolate (any flavour)
• Sprinkles
• Chopped nuts

Instructions

1. In a food processor add the flour and sugar. Mix well.
2. Add the cold cubed Benna Unsalted Butter and mix until it becomes a crumbled mixture.
3. Add the eggs, vanilla extract, lemon and orange zest. Add a tbsp of water if needed.
4. Mix until a smooth soft dough is formed.
5. Wrap the dough in cling film and let it rest overnight in the fridge.
6. For the almond filling add all the ingredients together. Mix well until a paste mixture comes together.
7. Roll the dough on a floured surface with the figolla cutter cut the dough into the shape 2 times.
8. Transfer one on a sheet pan and fill it up with the almond paste. Add the other piece of dough on top and close the sides using a bit of water.
9. Bake it for 30 minutes on 180C
10. Let it cool completely and decorate.