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Biscuit sandwich with ice cream and hemp seeds

Total time
40 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
20 Minutes
Rest time
60 Minutes


500 g flour ideal for biscuits and short pastry
350 g butter
3 egg yolks
180 g sugar
q.s. lemon zest
q.s. vanilla
120 g hemp seeds


  1. DOUGH: sift the flour onto the work surface and spread the butter into small flakes. Add the egg yolks, sugar, vanilla sugar and lemon zest to the centre and knead into a shortcrust pastry. Leave to rest in the fridge for 1 hour. 
  2. Preheat the oven to 170°C. With a rolling pin, roll out the dough on a floured surface into a rectangle about 7 mm thick. Place it on a baking tray lined with baking paper and bake for about 15-20 minutes. After baking, place the tray on a rack and after 5 minutes, cut out discs with a pastry cutter (Ø approx. 8 cm) and leave to cool completely. 
  3. Take the ice cream (stracciatella) and, using a spoon, place a scoop on the bottom side of one cookie. Press it down gently and spread evenly. Place the second cookie on top like a lid and again, press gently.
Semi di canapa decorticati Bio
I semi di canapa provenienti dalla coltivazione biologica controllata del Molino Merano possono fornire preziose proteine e contengono importanti acidi grassi omega-3 e omega-6, oltre a interessanti quantità di ferro, magnesio e zinco. Con il loro gusto delicato e leggermente nocciolato si adattano a milkshake o a frullati, ma anche a insalate o muesli. Inoltre, i semi di canapa risultano eccellenti se cotti al forno.

150 g