- make the dough - wrap in plastic and refrigerate for at least 2 hrs - preheat oven - roll the dough thin - cut into 2 inch squares - place a dollop of jam in the center of the square
- fold two opposite corners - lightly brush them with an egg white, fold and pinch to seal - lightly brush the top of the cookie with egg white, drizzle raw sugar and nut mixture - bake and cool on a wire rack - enjoy as is or with a sprinkle of powdred sugar
- classic with tea or coffee - on a cookie tray - with a spoonfull of whipped mascarpone cheese