Lemon almond cookies

Ingredients for 1 servings:

• 3 egg yolks
• 120 g sugar
• 1 bag of vanilla sugar
• 3 drops flavoring (lemon baking oil)
• 1 pinch of baking powder
• 300 g almond(s), peeled, ground
• n. B. Powdered sugar, for rolling out
• 100 g powdered sugar
• 1 ½ tbsp lemon juice
• n. B. food coloring

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Whisk the egg yolks, sugar, and vanilla sugar into a thick, foamy mixture. Stir in the baking oil, baking powder, and enough almonds to form a firm paste. Knead in the remaining almonds with your hands until the dough is no longer sticky. Roll out the dough on a sheet of powdered sugar to a thickness of half a centimeter. Cut out circles. Depending on the size of the cookies, you’ll make about 20. Bake on baking paper at 175°C (top and bottom heat) for ten minutes. (Convection oven: 160°C (20 minutes)) Mix the powdered sugar with lemon juice and food coloring, if desired, and brush the cookies with it.