John Myers
Ingredients for 1 servings:
- 500 g flour
- 125 g almond(s), ground
- 250 g sugar
- 2 eggs
- 250 g butter
- 1 lemon(s), untreated, grated peel
- Flour for the work surface
- 1 jar jam (strawberry jam)
- 150 g powdered sugar
Instructions
Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes
makes about 50 cookies
Sift flour onto a work surface, add the almonds and sugar, mix everything together, and make a well in the center. Add the eggs and butter in small pieces, along with the finely grated lemon zest. Quickly knead everything into a dough. Shape the dough into a ball, wrap in cling film, and let it rest in the refrigerator for 1 hour. Then roll out the dough on a floured surface to a thickness of about 2 mm. Cut out cookies using round, scalloped-edged cookies, then cut another hole in half of the cookies using a smaller round cookie cutter. Line a baking tray with baking paper, place the cookies on it, and bake in a preheated oven at 175°C for about 15 minutes. Let the cookies cool, then spread one cookie without a hole with the strawberry jam and place a cookie with a hole on top. Let it dry slightly and dust generously with powdered sugar.
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