Yolk Biscuits

For the yolk biscuits, mix butter, lemon zest, powdered sugar and yolks together and knead. Divide dough in half and knead cocoa into one half. Wrap both parts in foil and refrigerate for about 1 hour.

Preheat oven to 180 degrees. With floured hands, shape dough into balls about the size of a hazelnut. Place on a baking sheet lined with parchment paper. Press an indentation into the center of each ball with the handle of a wooden spoon.

Bake for about 15 minutes and cool on a wire rack. Dust cocoa yolk biscuits with remaining granulated sugar.

Place a small blob of warmed jam in each of the indentations. Allow the yolks to set.

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