These cookies are perfect for celebrating Easter, thanks to their egg shape and the orange jam filling that adds a fresh and spring-like touch.Difficulty: 
Preparation Time: 45 minutes.
Cooking Time: 12-15 minutes.
Portions: 28 pieces.
Ingredients:
- 250 g of 00 flour
- 100 g of granulated sugar
- The grated zest of 1 untreated lemon
- 1 large egg
- 125 g of cold fridge butter, cut into cubes
- 1 teaspoon of baking powder
- 1 pinch of salt
- 250 g of orange jam
- Powdered sugar for decorating
Procedure:
- In a large bowl, mix the flour, sugar, lemon zest, baking powder, and salt. Add the egg and mix well. Add the cold butter cut into cubes and work the dough with your fingertips until you obtain a sandy and homogeneous mixture. Form a ball with the dough, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
- Preheat the oven to 180°C and prepare a baking tray lined with parchment paper. Roll out the dough on a lightly floured surface until it reaches a thickness of about 5 mm. Use an egg-shaped cookie cutter to cut out the cookies. For each pair of cookies, cut a hole in the center of one of the two to create a window. Transfer the cookies to the prepared baking tray.
- Spread a small amount of orange jam on the full base of each pair of cookies. Cover with the "windowed" cookie and gently press the edges to seal them.
- Bake for 12-15 minutes or until they become slightly golden. Allow to cool completely on a rack.
- Dust with powdered sugar before serving.