Lemon slices

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 75 g sugar
• 1 egg(s)
• 1 tsp baking powder
• 1 packet of vanilla sugar
• 125 g almond(s), ground
• 150 g sugar
• 2 lemons, juice
• 200 g powdered sugar
• lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Moist pastries – not just for the Christmas season. Makes about 60 sandwiches

Quickly knead the dough ingredients into a shortcrust pastry and chill for 30 minutes. Preheat the oven to 170°C. Roll out half of the dough thinly, the size of a baking sheet (between two layers of baking paper) and place it on a baking sheet with the baking paper on it; peel off the top layer of paper. Mix the almonds with the sugar and lemon juice until smooth and spread the mixture on the pastry base, leaving ½ cm free at the edges. Roll out the second sheet of dough and, using the baking paper, place it on the filling. Peel off the baking paper and bake the pastry for 35 minutes until golden brown. For the glaze, mix the sifted icing sugar with enough lemon juice until smooth so that the mixture is just spreadable. Spread the glaze on the still-hot cake plate. Cut into small rectangles measuring approximately 1.5 x 4 cm. Let cool and store in an airtight container.