Walnut Biscuit with Cupuaçu and Mango Gelée

In a bowl, combine the flour, yeast, nutmeg, and salt. Reserve

In a stand mixer, beat the butter, confectioners' sugar, and grated citrus peel until smooth

Add the egg yolks

Gradually add the dry ingredients, then the walnuts, and knead until a ball forms

Wrap in plastic wrap and refrigerate for 1 hour

Divide the dough into two portions, and on a lightly floured surface, roll out one portion to a thickness of about 3 mm using a rolling pin

Using a cookie cutter with a 5cm diameter, cut out 31 biscuits

Repeat the process with the other portion

Transfer the circles to two baking sheets lined with parchment paper, and let sit for 10 minutes

Bake in a moderate oven (170°C) for 10 minutes, then rotate the baking sheets and bake for an additional 12 minutes or until lightly browned

Remove from the oven and quickly cut out the centers of 31 biscuits using a cookie cutter with a 2cm diameter to form rings

Let cool on a wire rack, dust with confectioners' sugar, and fill each ring with 1 tablespoon of the gelée

Cover with the biscuit rings and serve.