Somewhere between a cookie and a scone, these delightful Italian cookies are almost unheard of outside of Bologna. Variations exist across Italy, but many versions are fried rather than baked. While these cookies are traditionally filled with a jam made with pears and tangerine (called mostarda), the jam can only be found in the Italian city of Bologna. I opted for apple butter instead, because of its texture. Runny jams and jellies should not be used as a filling for these cookies as the jam will leak. Any jam which is dry enough to someone hold its shape when placed on the pastry should work fine.

Ingredients:

250 g flour

1 tsp baking powder

100 g cold butter, cubed

Zest of one small lemon

90 g sugar (plus 20 g for top)

1 egg (plus egg for egg wash)

20 g cream

Pinch of salt

1 jar apple butter (see note)

1. Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper. In a bowl, sift together flour, baking powder, and salt.

2. Toss the cubed butter in the flour mixture until coated. Pinch cubes until you can feel butter, then release and repeat until the mixture looks like sand. Add cream.

Rub zest and sugar together with your fingers until the mixture becomes fragrant. Add sugar and egg to flour mixture and knead until combined. Cover and chill for at least one hour (up to overnight).

3. Roll the dough until it is about half a centimeter thick, then cut with a 6cm diameter round cutter. Spoon a small amount of the apple butter into the center, then close, pressing each into a half moon.

4. Beat the egg with about a tablespoon of water and brush over top of the pastry. Sprinkle sugar over top of each pastry. Bake until golden brown.