Ingredients
Mix the butter with the icing sugar and vanilla in a large bowl, until the mixture takes on a creamy consistency. Add the hard-boiled and sieved egg yolks, followed by the four and potato starch. Mix thoroughly and leave to rest overnight in the fridge.
In the morning, roll out the dough and use a small round cutter to cut out the biscuits. Place them on a baking sheet covered with greaseproof paper, creating a hollow in the centre of each one with your finger. Bake in the oven at 180-190°C for about twenty minutes. Leave the Margheritine (these ingredients are enough to make about 100) and sprinkle them with icing sugar.
Created in 1868 for the marriage of Margherita di Sassonia with Umberto I of Savoy, these little biscuits, which are very light and crumbly, are excellent a couple of days after preparation and keep well for about two months, without losing their delicious flavour and texture.