Time: 1 ora
Difficulty: Facile

Ingredients
210 g of Butter
210 g of granulated sugar
400 g Special for Molino short pastry from Giovanna
5 eggs
the grated rind of an untreated orange
a pinch of salt
gluten-free icing sugar
fine rice flour for gluten-free powdering
For the Stuffing
300 g Apricot jam or gluten-free as you like

Method
Place the butter and sugar in a bowl and work quickly with your hands; add the pastry mix a little at a time and work it very vigorously.
At this point add the eggs, the orange peel and mix well, gradually incorporating the flour and salt.
Knead gently to obtain a homogeneous and compact mixture; once the pastry is ready, give it the shape of a low dough, wrap it in plastic wrap and place it in the refrigerator for at least 1 hour.
Take the short pastry and knead it for a few minutes on a pastry board, roll it out with a rolling pin to a thickness of about 4-5 mm, with a pointed wheel the pastry; take a 6 cm diameter pasta bowl, with a 10 cm diameter pasta bowl form 30 circles and place them on a baking tray lined with parchment paper. With the dough you are making, roll out another sheet and make another 30 discs of the same diameter, which you will drill in the center with a smaller mold (4 cm in diameter). Also place these biscuits on the baking tray and cook everything in a preheated oven at 180 ° for 15 minutes. As soon as the surface is golden, take them out of the oven and let them cool on a wire rack.
Now take the whole disks and spread the jam over it, taking care to put a little more in the center. Finally, cover with the pierced biscuits and sprinkle with plenty of icing sugar.