Raspberry and pistachio sub Italy Recipe

Put the flour, butter and lemon zest in a bowl and mix until you get a sandy mixture, add the egg yolks and finally the sugar.
Once the dough is homogeneous, wrap it in plastic wrap and let it rest in the refrigerator for at least 2 hours.

Take the dough, roll it out on baking paper and cut out square shapes (or other shapes). My mold was about 8cm on each side.

Place the sablé bases slightly apart on a baking sheet lined with baking paper and bake in a preheated static oven at 180°C for 20-25 minutes (or until the edges are golden brown), then cool. .

Once completely cooled, fill the sablé pasta base with jam, grains and raspberries.

Once the raspberry and pistachio sub is complete, all that’s left to do is serve.