Ingredients

For the Shortcrust Dough

• 3¾ cups all-purpose flour
• ¾ cup granulated sugar
• 2 large eggs
• 1 cup + 2 tablespoons cold unsalted butter, cubed
• Zest of 2 lemons
• ¼ teaspoon salt
• ¼ teaspoon baking powder (optional)

For the Filling

• ¾ cup apricot jam or orange marmalade
• ½ cup toasted mixed nuts, finely chopped (walnuts, hazelnuts, almonds, pistachios – optional)

To Finish

• Powdered sugar, for dusting

Instructions

1. Make the dough
   In a food processor (or stand mixer fitted with the paddle attachment), combine the sugar, cold butter, lemon zest, and salt. Mix until crumbly.
   Add the eggs and mix again, then add the flour and baking powder (if using). Mix just until a smooth dough forms.
2. Chill
   Transfer the dough to a work surface, shape it into a disk, flatten slightly, wrap in plastic wrap, and refrigerate for at least 40 minutes.
3. Roll and cut
   Remove the dough from the fridge and gently work it with your hands or lightly tap it with a rolling pin to prevent cracking.
   Roll out on a lightly floured surface to about ⅛ inch (4 mm) thickness.
   Cut into 2¾-inch (7 cm) squares or circles.
4. Prepare the filling
   In a small bowl, mix the jam with the finely chopped nuts.
5. Fill and shape
   Place about 1 teaspoon of filling in the center of each cookie.
   Pinch the edges together gently, folding them over the filling, or overlap the sides slightly like a small cannoli.
6. Chill again
   Place the cookies on a baking sheet lined with parchment paper and refrigerate for 20 minutes to help them hold their shape.
7. Bake
   Bake in a preheated 350°F (180°C) oven for 12 minutes, or until lightly golden.
8. Finish
   Let cool completely, then dust with powdered sugar before serving.