Cedar bread with almonds

Ingredients for 1 servings:

• 2 egg whites
• 1 tbsp lemon peel, untreated, grated
• 2 tbsp lemon juice
• 125 g sugar
• 200 g ground almonds
• 250 g powdered sugar
• 50 g almonds, chopped

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

without butter and flour

Beat 1 egg white with lemon zest and 1 tablespoon of lemon juice until stiff. Knead in 100g of sugar and ground almonds. Cover and chill the dough for 1 hour. Place the dough on a baking sheet sprinkled with the remaining sugar, cover with cling film, and roll out to a thickness of 5mm. Cut out half-moons using a moon cookie cutter or a shot glass. Place on a baking sheet lined with baking paper and bake in a preheated oven at 160°C on the second shelf from the bottom for about 12 minutes, then let cool. Mix the remaining egg white with the remaining lemon juice and powdered sugar until smooth. Toast the chopped almonds in a dry pan, not too dark. Brush the cookies with the glaze and press it into the almonds. Let dry. Store in a sealed tin.