Irish tea cakes

Ingredients for 1 servings:

• 2 eggs
• 80 g sugar (preferably sugar cane granules or brown cane sugar)
• 160 g butter
• 1 pinch of salt
• e.g. freshly grated orange peel or lemon peel
• 200 g almond(s), ground
• 250 g flour
• Almond(s), ground or flour, for the work surface

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 50 minutes

Fresh cookies that taste good not only at Christmas time

First, cream the butter, sugar, and eggs until fluffy, then add the orange zest and salt. Then stir in the flour and almonds and knead into a smooth dough. Chill the dough for one hour. Sprinkle your work surface with ground almonds or flour and roll the dough into logs. Then cut into approximately 5 mm thick slices and place on a baking sheet. Bake for 13-15 minutes at approximately 170°C. Tip: Cut with a wet knife so the dough doesn’t stick to the blade. I like it very orange, so I use 3 oranges for this batch and grate the zest. You can, of course, use less or use a lemon zest, depending on your taste.