Carnation Biscuits

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.
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.
Form a thick coil with the dough and wrap in plastic wrap. Reserve in refrigerator for one hour.
Heat oven at 180u0b0C.
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.
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.
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.
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.