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1
In a bowl, cut the butter into small cubes. Add sugar and whisk until frothy cream. Break the eggs and then add the yolks. Reserve the whites in a ramekin for future use.
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2
Sift both flours, then add them gradually while stirring. When the dough becomes firmer, change the whip for a fork and pour the seeds. Finish with the remaining flour, kneading with your hands if it's easier.
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3
Form a thick coil with the dough and wrap in plastic wrap. Reserve in refrigerator for one hour.
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4
Heat oven at 180u00b0C.
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5
When the dough has hardened, take one part and then lower into a thin sheet on a floured work surface. As there are two layers, it is important that the dough gets thin. But not too much, otherwise you'll loose some petals! 2-3mm is good. Work with small bits to help avoiding disasters.
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6
With a knife, draw the bottom and top of the biscuits, and remember making a hole in the center for the top art so that the jam is visible, and bake the whole on a baking sheet for 7-8min. The edges should be colored, but it's made a bit less visible with the flour.
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7
To give the side irregular edges like petals, tear the dough in part by pulling the knife toward the outside. Use the teeth of the knife to add details. I also sprinkled sugar on the surface so that they caramelize a bit.
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8
When cookies have cooled, combine them in pairs to test the best combination and spread jam. Replace the top, and finish with a little icing on the lace border.
