Lemon rue

Ingredients for 1 servings:

• 300 g spelt flour type 630
• 250 g butter, cold
• 125 g sugar
• 4 egg yolks
• 1 pinch of salt
• 1 organic lemon(s), zest
• 175 g almonds, ground
• 100 ml lemon juice
• 1 organic lemon(s), zest
• 100 g sugar
• 250 g powdered sugar
• 50 ml lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 50 minutes

fruity Christmas biscuits – an old family recipe

Dough: Mix flour, sugar, and salt. Cut the cold butter into pieces, add the egg yolk and lemon zest, and quickly knead into a shortcrust pastry by hand. This dough will not be chilled; use immediately. Roll it out under foil on a floured surface and place it on a baking tray lined with baking paper. It is recommended that you divide the dough and place it in two layers on the baking tray. I also would not use baking paper here, as it will be damaged when cutting it into diamond shapes. Topping: Mix the almonds with the sugar, lemon zest, and lemon juice and spread this mixture evenly and thinly over the shortcrust pastry. Bake in a preheated oven at 175 degrees Celsius (350 degrees Fahrenheit) for about 20 minutes. Glaze: In the meantime, make a glaze from lemon juice and powdered sugar and spread this immediately after baking over the hot dough. Add the juice slowly to the powdered sugar and only until the desired consistency (e.g., like thick pancake batter) is reached. You may need more or less juice than indicated. Now let the sheet cool slightly before cutting into diamond shapes using a knife repeatedly dipped in cold water. Let it dry overnight and then store in a container. The cookies crumble quite a bit and are also very fragile. Shelf life: Very short for us, as they’re everyone’s favorite.