Summary
| Prep Time | 1 hr |
| Cook Time | 10 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
IngredientsFor the dough:
- 500g flour
- 200 g suar
- 1 packet vanilla sugar
- 0.25 teaspoon ¼ salt
- 0.5 teaspoon ½ lemon peel, grated, untreated
- 1 pinch cinnamon
- 6 egg yolks or 3 whole eggs
- 1 tablespoon rum
- 250 g butter, cold, diced
For painting:
- 2 egg yolks
To sprinkle:
- Almond (s), nuts or pistachios, all chopped or sliced
- Chocolate sprinkles
- Hail Sugar
Print Recipe
Pin Recipe Instructions
- With cool hands, quickly knead the dough ingredients into a shortcrust pastry and place in the refrigerator for an hour.
- Then roll out 3 - 4 mm thick and cut out as desired. Place the biscuits on a baking tray lined with baking paper, brush with the beaten egg and sprinkle as desired.
- Bake at 180 degrees for 10-15 minutes until light brown.
- The cookies can also be glazed after baking and only then sprinkled.
- A practical recipe that also gives you protein for macaroon biscuits or meringues.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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