300g Dulcinea cream to spread
300g flour
150g butter
150g of sugar
2 eggs
a pinch of salt

FOR THE GLAZE

100 g of Lacasa blueberry chocolate
1 tsp coconut oil

FOR THE ASSEMBLY

w/ fresh figs
w/s pistachios with chocolate Mi Momento Lacasa

1. Mix the sugar, flour, a pinch of salt and butter in a bowl. Mix with your fingertips until you get a coarse sand.
2. Add the slightly beaten egg to the mixture and mix until a thick but homogeneous paste is obtained.
3. Wrap the dough in plastic wrap and reserve for 1 hour in the refrigerator.
4. Preheat the oven to 200° and roll out the dough with a rolling pin, giving it a thickness of approximately 7-8mm. Using cookie cutters (or a glass if you don't have one), cut the dough into circles and place on a parchment-lined baking sheet.
5. Form a hole in the center of each cookie with your thumb and bake for 10 to 15 minutes, watching that they are toasted.
6. Once baked, let cool and decorate the holes with Dulcinea cream.