Biscuori with Mixed Berry Jam

First, cut the cold margarine into thin slices.

In the bowl of the stand mixer, combine all the ingredients except the cold water.

Work with the paddle attachment until you obtain a sandy mixture.

At this point, add the water little by little, use 70 ml and add a few more drops only if the dough seems too firm.

Divide the sablé dough into two halves, place them on a piece of cling film and shape them into a square, so it will be easier to roll out.

Wrap everything up and let it rest in the freezer for about 15 minutes.

Roll out between two lightly floured sheets of parchment paper; you should obtain a thickness of 5 mm.

Cut out the cookies with a cutter of about 8 cm and then cut out the little heart in the center on half of the cookies.

Obviously, the excess dough will be used to make other cookies.

Preheat the oven to 170°C and meanwhile let the cookies rest in the freezer.

Bake the heart-cut cookies and the cookies with a heart shape for about 16 minutes on the second shelf from the bottom.

The plain cookies will instead take about 18 minutes.

Dust the shaped cookies with powdered sugar, fill the other half of the cookie with the jam, then stack them to create a sandwich.