Sift the flour on a smooth surface and spread the butter into pieces on top. Put the buds in the center, sugar, vanilla, lemon rind and hazelnuts and work it all together with a broken dough.
Let the dough wrap in foil or beard paper rest during 2 hours in the refrigerator.
Heat oven to 200 degrees. Spread the dough on a floured surface and cut discs and rings of the same size and in equal numbers. Place the pastas on a baking sheet and cook for a high day for 10 minutes, until they acquire a gold tone.
Carefully remove the pastas from the tray with a knife and leave to cool on a rack.
Mix the jam with the lemon juice. Cover the rings with powdered sugar. Spread the discs with jam and place a ring on top of each
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