Lemon wheels

Ingredients for 1 servings:

• 2 m.-large egg whites
• 375 g sugar, fine, or icing sugar
• 2 lemons, untreated
• 50 g candied lemon peel
• 375 g ground almonds
• Powdered sugar, for the glaze

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

fine lemon cookies for the Advent and Christmas season

Finely chop the candied lemon peel or, better yet, put it through a meat grinder and mix with the ground almonds. Wash the lemons in hot water, dry them, finely grate the zest, and squeeze out the juice. Beat the egg whites until stiff peaks form, gradually incorporating the sugar. Stir the lemon zest and juice of one and a half lemons into the meringue mixture, then fold in the candied lemon and almond mixture. Using two moist teaspoons, drop the dough into round cookies about 1.5 cm in diameter onto a baking sheet lined with baking paper, leaving some space between them. This recipe yields about 60 cookies, or two baking sheets. At 140°C (284°F) fan-assisted oven, dry the cookies for about 15 minutes longer than they bake; they should not become hard. After baking, mix the powdered sugar with the remaining juice of half a lemon to make a glaze, and brush it over the lemon wheels. You can also add a piece of candied lemon peel to the still-wet glaze as a garnish. Store in tins. The recipe originally comes from a baking book from my grandmother’s time, but it didn’t work with the quantities and preparation instructions specified there. After some trial and error, I came up with this version, which works well.