Jam-filled biscuits with plum extra preserve e Gianduja spread

In a mixer, combine the butter (it must be left out of the fridge for at least 20 minutes) with the flour and blend until the mixture is floury.
Pour the mixtureinto a bowl and add the icing sugar, the seeds of the vanillabean, the yolks and the salt.

Begin to mix with your hands and then transfer to a pastry board, where you continue to work the mixture until you get a compact and elastic dough.
Cover with a plastic film and refrigerate for atleast 30 minutes.

On the floured board the mixture and spread it with a rolling pin: the thickness should be about half a centimeter. With a mold, form 44 circles, of which 22 will be drilled in the center with a smaller mold.
Bake for 15 minutes at 180 ° in a preheatedoven.

When they have cooled, take the whole circles and spread the preserve on 11 discs (about 20g per biscuit) and on the last 11 circles the spread; overlap the jam-coated circles with the perforated discs.