Dough: Beat the soft butter with powdered sugar flavored with lemon peel. Add eggs one by one, cream liqueur and sieve flour. With half of the dough into a long and narrow rectangles (4-5 cm wide, 20-25 cm long, 3 mm thick). Brush with beaten up egg white. From the rest of the dough sticks do 1/2 cm in diameter and 20-25 cm long (as rectangles). Put two bread sticks on each rectangle between them to leave room in such a way as to obtain a canal. Gently pinch and arrange in pan. Bake in a preheated 180 C oven for 12-15 minutes. Allow to cool. fruit gelatin: passion fruit with water and sugar and filter. Put to boil for 5-6 minutes. Remove and add the previously soaked gelatin in water and wring well. Allow to cool, but be careful not gelled. With this mixture fill the cookies, ie tubules in the rectangles. Put in refrigerator for about an hour to harden gelatin. The strips are cut into chunks. Decoration: Beat well all products to obtain a homogeneous mixture. Divide into two parts. In one add some red paint pastry. Put in two separate syringes and decorate optional.