Christmas - snowflake cookies with chocolate glaze

Ingredients for the dough:

• 250g butter (lactose-free if necessary)  
• 100g Frusano Corn Sugar
• 1 pinch of salt 
• 100g flour
• 250g cornstarch
• 4 tablespoons Fructose-free Vanilla Corn Sugar

Ingredients for the decoration:

• 170g Frusano Dark Chocolate
• 40g butter (lactose-free if necessary)
• 40g Frusano Calamansi Spread

Preparation:

1. Use a mixer to make powdered sugar from Organic corn sugar from Frusano
2. Cream butter, powdered sugar from Organic corn sugar from Frusano, homemade vanilla sugar and salt with a hand mixer.
3. Mix flour and cornstarch, add to the butter mixture by the spoonful and stir in well.
4. Form rolls of the dough with a diameter of 2 cm and cut them into hazelnut-sized pieces. Shape these pieces into balls by hand and place them on a baking tray lined with baking paper. Press them once with a fork dipped in flour, so that the balls become a little flattened and get a nice structure.
5. Bake in a preheated oven at 160 degrees (top and bottom heat, on the middle shelf) for about 10 - 15 minutes until light. Let them cool down on a grid.
6. For the decoration, melt the Frusano Bio Filita dark chocolate together with butter in a bain-marie and dip half of the biscuits into the middle. Lay them out on a baking paper and let them dry.
7. The remaining biscuits are put together to make double biscuits. To do this, spread half of the biscuits with a blob of Calamansi fruit spread and place a second biscuit on top. Finally, dip the biscuit in chocolate up to the middle and let it cool down on a baking paper.