Rub the chilled butter and flour together with your hands or in a food processor. Then add the icing sugar, egg yolk, amarena syrup and food coloring and mix to make a smooth, firm dough. Add the chopped Fabbri amarenas (dry them with kitchen paper) and then put the dough in the refrigerator for at least 2 hours, covered with plastic wrap. Roll out the dough onto a floured worktop until it is 4 – 5mm thick. Cut out round biscuits using a cookie cutter, and then decorate or stamp as you wish (see photo). Put the biscuits on a non-stick baking tray and bake in a pre-heated oven at 170°C for about 15-20 minutes. Keep the biscuits in an airtight tin for about 10-15 days.
Recipe by stefaniavergnani