This delightful cookie consists of two stacked oval shortbread biscuits, with the top one featuring two holes resembling glasses through which a jam filling is visible. Originating from Romans-sur-Is\u00e8re, this treat is a derivative of the Milanese cookie, introduced to the Dauphin\u00e9 region by Italian immigrants. Specifically, Piedmontese settlers in the fruit-producing Vercors area adapted their local pastry by filling it with jam. Over time, this Milanese treat has become a traditional Christmas biscuit, particularly popular in Switzerland.<\/p>\n
For making 10 cookies:<\/p>\n
– Flour: 300 g
\n– Brown sugar: 100 g
\n– Softened butter: 125 g
\n– Egg: 1
\n– Powdered sugar: 3 tablespoons
\n– Jam (apricot, raspberry, blueberry, etc.): 5 tablespoons
\n– A pinch of salt<\/p>\n
Total time:<\/b> 1 hour 10 minutes<\/p>\n
Prep time:<\/b> 30 minutes<\/p>\n
Cooking time:<\/b> 10 minutes<\/p>\n1. Dough Making<\/h3>\n
Start by placing the flour, sugar, egg, and a pinch of salt into a large mixing bowl (or a stand mixer bowl). Combine these ingredients by hand or with the mixer’s paddle attachment until the mixture resembles coarse sand. Gradually incorporate the softened butter and knead until the dough is smooth and pliable. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. For convenience, the dough can also be prepared a day ahead.<\/p>\n
Once chilled, roll out the dough on a floured surface or between two sheets of parchment paper to a thickness of 2 to 3 millimeters. Use a cookie cutter to shape about ten oval biscuits with scalloped edges and place them gently on a baking sheet lined with parchment paper. Next, shape another ten biscuits using a cutter designed with two “glasses” holes, or make the holes in regular shaped biscuits using an apple corer. Place these on another lined baking sheet.<\/p>\n
Preheat the oven to 170\u00b0C (approximately 340\u00b0F). Bake both trays for about ten minutes, keeping a close watch to ensure the cookies do not over-brown. Allow the cookies to cool after baking.<\/p>\n
Dust the cookies with the “glasses” holes with powdered sugar using a sieve. Spread a teaspoon of jam on the solid cookies, then carefully top them with the sugared “glasses” cookies. Store the assembled cookies in a tightly sealed tin container to maintain freshness.<\/p>\n\n\n