Cinnamon Lemon Biscuit

In a processor, combine the powdered sugar, flour, cocoa powder, spices, and cold butter until it forms a smooth paste

Add the egg and process until it forms a smooth dough

Wrap the dough in plastic film and refrigerate until firm

On a lightly floured surface, roll out the dough to a thickness of 3mm and cut into shapes

Place the biscuits on aluminum sheets without greasing and use a cookie cutter slightly smaller than the original shape to cut out half of the total number of cookies

For the lemon ganache, combine in a saucepan 100 grams of white chocolate chips, 50ml of heavy cream, 1 teaspoon of lemon extract, and 2 tablespoons of freshly squeezed lemon juice

Heat over low heat, stirring constantly, until melted and shiny

Strain the glaze while still warm into a sieve and transfer to an airtight container

Apply a layer of ganache to the center of an intact cookie, place the empty cookie on top, and press.