John Myers
Ingredients for 1 servings:
- 300 g butter, soft
- 200 g sugar (fine baking sugar)
- 1 pinch of salt
- 1 lemon(s), untreated, grated peel
- 2 tsp lemon juice
- 200 g almonds, ground (peeled)
- 300 g flour
- Apricot jam
- powdered sugar
Instructions
Working time approx. 2 hours; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 10 minutes
with a delicate lemon flavor
Preheat oven to 190°C/375°F. Line a baking tray with baking paper. Mix butter and sugar. Add salt, lemon zest and juice, flour, and almonds and knead well. Wrap the dough in cling film and refrigerate for at least one hour. Then roll out the dough and cut out any shape you like, such as an Easter egg. Cut out half with a hole. Place on the baking tray and bake for about 8-10 minutes. Remove from the oven and let cool. Spread the cookies without a hole with apricot jam, place one with a hole on top of each cookie, and dust with powdered sugar. This recipe yields approximately 60-70 cookies. Stored in a cool tin, they will keep for several weeks.
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