These cute, delicate, full of Italian Pastry Cream Cookies are a favourite in any and every bakery in Italy.  Birthdays, Anniversaries, Christmas and every holiday in between are celebrated with a big tray of Pasticcini or Pastries.
Bigne con la Panna (cream puffs) – A delicate pasta choux, usually filled with a Chocolate or Vanilla Italian pastry cream. Diplomatico (Palermo) –  This pastry consists of layers of sugared puff pastry with a middle layer of sponge cake, the filling between the layers is usually a mixture of Italian pastry cream and a chantilly cream.   It is a very famous pastry in Italy is sometimes served as a Birthday Cake. Ingredients FOR COOKIE DOUGH
  • 1 3/4 cups + 1 1/2 tablespoons all purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup + 1 tablespoon sugar
  • 1/4 cup butter (room temperature)
  • zest 1/2 lemon
  • 1 large egg
  • 1 teaspoon vanilla
  • 3 tablespoons milk
  • 1/2 cup Alchermes Liqueur (more or less)
  • 1/4 cup granulated sugar (more or less)
  1. Pre-heat oven to 350F (180C).  Line one or two cookie sheets with parchment paper.
  2. Make the Italian Pastry Cream before you make the cookies, because the cream needs to be refrigerated for approximately 2 hours.
  3. ..........................................
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