Cream cheese cookies

Ingredients for 1 servings:

• 200 g double cream cheese
• 50 g clarified butter
• 110 g sugar
• 1 packet of vanilla sugar
• 3 drops of bitter almond flavor
• 1 egg white (size M)
• 1 pinch of baking powder
• 50 g flour
• 200 g ground almonds
• ½ pack of grated lemon peel (approx. 3 g)
• possibly powdered sugar for dusting

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Beat the cream cheese and clarified butter on high speed until smooth. Mix the sugar and vanilla sugar and gradually stir in. Add the bitter almond oil and stir briefly again. Once you have a smooth dough, stir in the egg whites. Mix the flour, baking powder, almonds, and grated lemon zest and stir into the dough in two portions. Using two teaspoons, drop the dough into small heaps on a baking sheet lined with baking paper. Bake in the middle rack of a preheated oven (180°C fan/convection oven, 200°C top/bottom heat) for about 12 minutes. Dust the warm cream cheese cookies with powdered sugar, if desired. These cookies will keep for about 2-3 weeks if stored in cookie tins.