“NOËL À PARIS” (CHIRISTMAS IN PARIS) BISCUITS

Flour 200 g
Icing sugar 50 g
Butter 150 g
Powdered almonds 160 g
1 teaspoon cinnamon
1 teaspoon cocoa
The zest of half a lemon
1 egg
1 pot of specialty tea “Noël à Paris”

Preparation:
1 – In a bowl, mix the flour, icing sugar, cinnamon, cocoa, powdered almonds (100 g) and the lemon zest.
Add the butter in chunks and work the dough by hand.
Add the egg and knead until the dough is homogenous and smooth.
Film the dough and refrigerate it for one or two hours.

2 – Pre-heat the oven to 180°C
Spread the dough on a work-top which is slightly covered with flour.
Cut the dough into round shapes with the cookie cutter. You may wish to cut full shapes as well as shapes with a hole in the middle.
Don’t discard the leftover dough and continue cutting until there is no more dough left.
3 – Cook each batch on a baking sheet for 8 to 9 minutes while keeping an eye on the oven. Let the cooked batch cool.

4 – While the biscuits are in the oven, mix the specialty tea with the remaining 60 g powdered almonds.

5 – Fill the full and hollow biscuits with this preparation.
Sprinkle with icing sugar and enjoy.