Citrus-Lemon-Almond Cookies on Yolks “Flowers”
by Editorial Staff
Delicate crumbly cookies with yolks that will be loved not only by children but also by adults.
Ingredients
- Wheat flour / Flour – 800 g
- Starch – 100 g
- Egg yolk (5 pcs – in the dough, 2 pcs – in almond mass) – 7 pcs
- Orange zest (finely grated) – 3 teaspoon.
- Lemon zest (finely grated) – 3 teaspoon.
- Soda – 2 teaspoon
- Sugar (1 stack. – in the dough, 1 stack. – in the almond mass) – 2 stack.
- Almonds (ground) – 200 g
- Butter (or margarine) – 500 g
- Vanilla sugar – 2 pack
- Sour cream – 200 g
- Egg white (3 pieces – in almond mass, 1 piece – icing) – 4 pieces
- Lemon juice – 1/2 teaspoon.
- Powdered sugar – 250 g
Directions
- Grind 5 yolks with 1 glass of sugar and 1 pack of vanilla sugar. Add 1 glass of sour cream and soda.
- Melt butter or margarine on the stove, let cool slightly. Then pour in a small stream into the egg-sour cream mixture. Sift flour and starch together through a sieve and add carefully to our mixture. Add the zest. Knead the dough and put it in the freezer for half an hour.
- The lemon zest was removed with a fine grater. I did the same with the orange peel.
- Roll out the dough into a layer, 0.5-1 cm thick. Cut out the flowers with a mold. We put our cookies in the oven for 10 minutes at 180-200 degrees.
- Ground almond.
- Mix sugar with almonds for almond filling.
- Add 3 whites, 2 yolks, 1 packet of vanilla sugar.
- Then we transfer the mass into a pastry syringe or just into a bag. The bag must be tight.
- Cut off the corner of the bag through which we will apply the almond mass to the cookies.
- Put the almond mass from the pastry bag onto the cookies and put it back in the oven for 10 minutes so that the almond mass is baked.
- Icing (glaze): Mix 250g of powdered sugar, 1 egg white, 1/2 teaspoon of lemon juice. I painted it green and drew the outline of the flower, let it freeze a little.
The cookie is ready! Bon Appetit!
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