Ingredients
For the dough
150 g of 100% Italian Wheat - type 0 flour
150 g of potato starch
120 g of sugar
120 g of butter
1 egg
1 teaspoon of vanilla extract
2 g of salt
1 teaspoon of cinnamon powder
Peel of one orange

To decorate
Pumpkin and orange jam to taste
Powdered sugar to taste

Procedure
First, grate the peels of one orange and rub the zests into granulated sugar so that the essential oils come out. Add the flour, cinnamon and salt and mix well.
Now incorporate the cubed soft butter, sandblast the mixture by rubbing it between your hands, and proceed by also combining the egg and vanilla extract.
Knead the mixture for a few minutes, then form a smooth, homogeneous dough, flatten it, cover it with plastic wrap and let it rest in the refrigerator for at least 30 minutes.
After the resting time has elapsed, take the dough, roll it out on a previously floured work surface and roll it out with a rolling pin to a thickness of 5 mm.
At this point preheat the oven and set it on static mode to 155/160°C. Meanwhile, prepare the cookies: using two bis-crostata molds, cut out 16 biscuit-filled bases (8 of one kind and 8 of another) and lay them on a baking sheet that you have previously lined with baking paper. Bake the first 16 pieces for 15 to 18 minutes until fully browned.
In the meantime, take the leftover shortcrust pastry and after rolling it out to the thickness indicated above, cut out 16 more shapes (8 of one kind and 8 of another) to be laid on top of the bases.
Bake again for 15 minutes, then let the cookies cool on a wire rack.
Now sprinkle a peanut of jam to taste (in this case orange and pumpkin) over the bases, then overlap the perforated ones, dust the cookies with powdered sugar and finally compose the star.



In collaboration with L’Ultima Fetta