Pietra's quick cedar bread

Ingredients for 1 servings:

• 650 g marzipan
• 1 lemon(s), untreated; grated peel
• 160 g powdered sugar
• 1 egg white
• 200 g powdered sugar
• some lemon or orange juice

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Christmas cookies that taste good all year round

Mix the ingredients well and roll out the mixture between two sheets of baking paper, the bottom one dusted with powdered sugar, into a 1 cm thick sheet. Cut out moons, place them on a baking sheet lined with baking paper and bake at 160°C fan/convection oven or 180°C conventional/top/bottom heat for about 8 minutes until light yellow. Be careful, this goes very quickly at the end. Mix lemon juice and powdered sugar into a thick liquid. Spread this on the cookies that are still hot, fresh from the oven (so the icing has time to dry). It’s best to start by putting a dollop of icing on each row of moons, then spread it gradually, starting with the first moon. The icing will be more runny when warmed by the baking and will be easier to spread. Tip: Use a water glass to cut out the moons and repeatedly dip it in powdered sugar. Cherry juice makes the icing pink, blueberry juice makes it blue-purple. A 0.5 teaspoon of freshly ground cinnamon or cardamom gives these cookies a more oriental flavor. Yields 50 to 70, depending on the size.