Ingredients (for 1 biscuit)
For the shortcrust pastry
-600 g of 00 flour
-200 g of sugar
-200 g of soft butter
-5 eggs
-1 sachet of vanilla (or vanilla flavoring)
For the filling
-250 g of elderberry jam
-200 g of flaked almonds
To complete
-Icing sugar to taste.
Preparation
In a large bowl, combine the flour, sugar, and eggs. Add the softened butter cut into pieces and the vanilla, then mix quickly until the mixture is smooth and even.
Shape the dough into a ball, cover it with plastic wrap, and let it rest in the refrigerator for about 10 minutes, making it easier to work with. Once the dough has rested, roll out the pastry on a lightly floured surface into a rectangle. Spread the elderberry jam evenly over the entire surface.
Distribute the almond sticks on top, then gently roll up the dough starting from the long side, forming a compact and well-closed roll.
Place the biscuits on a baking sheet lined with parchment paper, seam-side down, and bake in a preheated oven at 180°C (350°F) for about 30–40 minutes, until golden brown. Once baked, let them cool, dust with powdered sugar, then slice and serve.
