Ingredients for 36 biscuits


  • 190 gr. all purpose flour, Rivercote
  • 100 gr. unsalted butter, cut in small pieces, Belbake
  • 65 icing sugar, Belbake
  • 1 small egg
  • ½ tsp baking powder



  • 75 gr. dried apricots or plums, Alesto
  • 25 gr. fresh clementine juice
  • 25 gr. brandy, Majestät
  • 40 gr. icing sugar, Belbake
  • 200 gr. ground almonds or hazelnuts, Alesto
  • Icing sugar for sprinkling



  1. Blend all the ingredients for the filling in a blender.
  2. Put all the ingredients for the dough in the mixer bowl, initially at a slow speed and then fast.
  3. Knead well until you have a homogeneous dough.
  4. Remove the dough from the bowl and wrap in cling film. Place in the fridge and leave to rest for half an hour.
  5. Then take out from the fridge and divide into 3 pieces.
  6. With a rolling pin spread out in a thin 3mm thick sheet.
  7. Using a knife and a plate with a diameter of 20 cm cut into 6 circles
  8. Cut the circle in the middle and then diagonally to make 12 small triangles (as you would cut a pizza).
  9. Put one or two spoonfuls of the sweet filling on the wide side of the triangle and fold.
  10. Then put all the biscuits on a baking tray with greaseproof paper with the fold facing downwards (like a croissant).
  11. Bake in a pre-heated oven at 160°C for 25 minutes. Leave to cool and sprinkle with icing sugar.