These cookies are really delicious! Enjoy them for breakfast, or as a tasty pastry at tea time!
We start by working the egg in a bowl and adding the sugar. Then we add the butter at room temperature, the yeast and the vanillin. With the help of a fork we start to work the dough and add the flour a little at a time.
We work well the dough with our hands until it forms a firm and homogeneous dough. Wrap it with cling film and let it rest for 30 minutes in the fridge.
After the resting time, with the help of a rolling pin roll out the shortcrust pastry on a sheet of baking paper until you get a height of 5 mm.
With a pastry cup or the neck of a glass cut out many circles of the size you prefer.
Place the biscuits on a baking sheet and with the nozzle of a pastry bag pierce half of the biscuits. Bake them for 15-20 minutes at 180° in a ventilated oven or at 190° in a static oven. Let them cool completely and once cold stuff one part of the biscuits with the pistachio cream.
Then assemble the two discs, overlapping the perforated circle to the circle covered with pistachio cream.
Sprinkle with icing sugar and voilà!