Lemon almond cookies

Ingredients for 1 servings:

• 120 g butter, soft, not liquid
• 20 g sugar
• Pack of vanilla sugar
• ½ tsp lemon zest from an unsprayed organic lemon
• 2 egg yolks, room temperature
• 120 g flour
• 50 g cornstarch
• 50 g ground almonds
• 1 pinch of salt
• 1 tsp baking powder
• 200 g powdered sugar, sifted
• some lemon juice, fresh
• Food coloring (pencils)
• Marzipan (red decorative marzipan)
• Sugar writing, dark

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

for 1.5 trays

First, cream together the butter, sugar, and vanilla sugar. Then add the grated lemon zest and egg yolks and mix thoroughly into the mixture. To help distribute the dry ingredients evenly throughout the batter, mix the flour with the cornstarch, ground almonds, salt, and baking powder and add to the butter and egg mixture. Once you have a smooth, non-sticky dough, roll it out between two layers of baking paper and cut out cookies. Place the cookies on a baking sheet lined with baking paper and bake at 180°C (fan oven) for 10-12 minutes. After baking, let them cool completely. They are very crumbly and break easily after baking. During this time, you can prepare the lemon glaze. To do this, mix the sifted powdered sugar with the lemon juice until you get a thick glaze. The amount of juice you need depends on the brand of powdered sugar; the icing shouldn’t be too runny. Once the cookies have cooled, it’s best to spread the icing on the cookies using a piping bag. This way, you won’t have to move the fragile cookies much. Once the icing has set, the cookies will be more stable. For decoration, you can decorate the dried icing with food coloring. For example, we painted blades of grass and placed little ladybugs made of red marzipan on top. The ladybug’s head can be easily painted with dark icing.