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  • 250 gr flour
  • 75 gr sugar
  • 100 gr of butter
  • 2 egg yolks
  • 1 egg
  • 16 gr vanilla yeast
  • Zest of an orange
  • Jam or Bolognese mustard



First we make the shortcrust pastry, put the flour and then sugar, butter, eggs, yeast, orange peel into a heap, and knead everything quickly.

To see the complete shortcrust pastry recipe click here.

Once allowed to rest, roll out the shortcrust pastry with the help of a rolling pin (Pic.1), and with a pastry cutter with a diameter of 10cm or a glass, form some discs. (Pic. 2)

Pic. 1 shortcrust Fig. 2  shortcrust-1

Put a little jam in the center of the discs and then close them to form a crescent moon. (Pic .3)

Pic. 3 shortcrust jam

Before putting them in the oven, wet the surface with water and sprinkle with granulated sugar. (Pic. 4)

Pic. 4 stuffed biscuits

Bake for 10-15 minutes at 180 ° with a convection oven.



A simple dessert that reflects the Emilian tradition, in fact they have very ancient origins, they used to make them on the occasion of holidays, when the end of the winter season was celebrated and spring was welcomed.

To enjoy them in the traditional way at the end of a meal, wet them with a little bit of red wine!!!

A simple dessert that surprises

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