Italian Lemon Stuffed Cookies

Name: Italian Lemon Stuffed Cookies
Prep time: 30 min
Cook time: 13 min
Total time: 133 min
Ingredients: ½ cup milk (I used 2%); ½ cup whole/heavy cream; peel from 1-2 lemons (no white); 2 large egg yolks; ⅓ cup granulated sugar; 1 ½ tablespoons all purpose flour; ½ teaspoon vanilla; 1½ cups + 3 tablespoons all purpose flour ((210 grams total)); ¼ teaspoon baking soda; ½ cup + 2 ½ tablespoons powdered/icing sugar ((78 grams total)); 1 pinch salt; zest from ½ lemon; 2 large egg yolks; ½ cup + 1 ½ tablespoons butter (cold) ((133 grams total)); 3-4 tablespoons powdered/icing sugar; ½ cup powdered/icing sugar (sifted); ½ tablespoon whole/whipping cream; 1 tablespoon lemon juice

Last Updated June 7, 2022. Published June 7, 2022 By Rosemary 26 Comments

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If you love the taste of lemons then this Italian Lemon Stuffed Cookie is for you. A simple dough is stuffed with a delicious Italian pastry cream then baked. So good you can’t stop at one. A dusting of powdered sugar or a lemon glaze makes them dessert worthy!

I should probably have started a Lemon blog rather than a Bread Blog with all the lemon recipes I seem to post! These cookies are based on a favourite store bought cookie that is sold in Italy. Where they are known as Biscotti Grisbi.

How to make them
Can the dough be made by hand?
How to store them
More Italian Cookie Recipes

Recipe Ingredients

Lemon Pastry Cream

Milk – I use 2% or whole milk
Cream – be sure to use heavy, whole or whipping cream, it should have at least 30% fat
Lemon Peel
Egg Yolk – Room temperature – be sure to remove from the fridge about an hour before using, a little more if your house is cool or cold.
Sugar – granulated sugar or even fine sugar
Flour – all purpose
Vanilla

Cookie Dough

Flour – all purpose with at least 11% protein
Baking soda
Powdered sugar – or also known as icing or confectioners sugar or you can even make your own Powdered Sugar.
Salt – a pinch if you use unsalted butter then add 1/4 teaspoon
Lemon zest
Egg yolks – room temperature
Butter – soft

Lemon Glaze

Powdered sugar
Cream – for this you can use whole cream or half and half
Lemon juice

How to make them

Start by making the Lemon Pastry Cream

In a medium pot, heat the milk, cream and lemon rind, until very hot but do not boil. Remove from heat and let cool to warm.

In a medium pot add yolks and sugar, whisk together until combined, then add the flour and vanilla, and whisk until smooth. Place the pot back on the stove, and pour into the pot the warm milk/cream mixture through a sieve this is to remove the lemon rind. Whisk the cream continuously until thickened.

yolks in a pot and milk and cream in a pot

Remove from heat and let cool for about 15 minutes. Then move to a glass bowl, cover with plastic wrap and refrigerate for approximately 1-2 hours.

the thickened cream and cooling in a white bowl

While the pastry cream is in the fridge, make the cookie dough. In a mixing bowl or food processor whisk together the flour, baking soda, sugar, salt and zest, then add the yolks and butter.

whisked dry ingredients in a food processor and the egg yolks & butter added

Pulse or mix with the flat beaters to form a compact dough. Move the dough to a flat surface and form into a soft dough. Wrap in plastic and refrigerate for 45 minutes.

forming the dough in a food processor and a dough ball on plastic wrap

Roll the dough on a lightly floured flat surface to a 1/8″ thickness, cut out with medium round cookie cutters, place a teaspoon of pastry cream in the middle and cover with another round dough cut out, gently make a slight dome with the top round, so that it doesn’t flatten the cream.

rolling out the dough. cut into circles with pastry cream on top and covered with a dough circle

Seal the edges with wet fingers, if you prefer you can seal it first with the tongs of a fork, then again with wet fingers. Bake and when cool dust with powdered sugar or a lemon glaze.

How to keep cookies from spreading

To keep your cookies from spreading be sure to use a higher protein flour with at least 11% protein. Refrigerate your cookie dough for at least an hour, and refrigerate the formed cookies while the oven is pre-heating.

How long does cookie dough last in the fridge?

Cookie dough will last up to 3 days wrapped well in plastic wrap in the fridge. Some will insist that It is also a good idea to refrigerate the cookie dough for at least 12-24 hours before baking, this creates a more flavourful cookie.

Can the dough be made by hand?

The dough can be made by hand and in a stand up mixer. If making by hand, whisk the dry ingredients in a large bowl, make a well in the middle and add the yolks and butter, mix together with a fork, then move to a lightly floured flat surface and gently knead the dough to form a soft compact dough.

Substitute for Pastry cream

If you wish you could also stuff the cookies with Nutella, a Chocolate Cream, a Pistachio Cream or even your favourite jam. Make sure they are chilled and firm before spooning onto the cookie.

How to store them

The cookies should be stored in an airtight container, they can be kept at room temperature for a day, or refrigerate for up to 4 days. They can also be frozen in a freezer safe container, with parchment paper between the layers. They will keep for up to 6 months.

This dough is known as a pasta frolla which is quite versatile. Also used in a Crostata or even made into Cookies for Christmas. So if you love lemon and cookies as much as we do, I hope you give these Italian Lemon Stuffed Cookies a try and let me know what you think. Enjoy!