John Myers
Ingredients for 1 servings:
- 1 kg powdered sugar
- 4 egg whites
- 6 lemon(s), unpeeled, grated peel
- 200 g almond(s), chopped
- some powdered sugar for rolling out
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Based on a recipe from some Hamburg women in 1798, carefully modernized by a Hamburg woman in 2007. The original recipe from 1798 reads: Take a pound of crushed sugar, two egg whites beaten to a foam, and the zest of three lemons. Knead the dough, roll it out lengthwise, and make small dumplings, sprinkle with sliced almonds or chopped pistachios, place on paper, dry slightly, and bake in a cake pan. Modern preparation: Beat the egg whites until stiff peaks form. Stir in the lemon zest. Using the dough hook of a hand mixer or a food processor, mix in the powdered sugar until it forms a firm dough. Put some powdered sugar on the countertop and knead the mixture by hand. Lightly brown the almonds in a dry pan. Shape the egg white-sugar mixture into several rolls and cut off small pieces. Roll these pieces in the almonds and press them lightly onto a baking sheet lined with parchment paper. Bake in a preheated oven at 125°C (250°F) for about 10 minutes, until the cookies are lightly browned. This yields approximately 150 cookies.
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