Cookies “Lemon Pockets” with Almond Filling

Delicious, crumbly lemon cookies with almond filling. Cookies for one “bite”, but you can make it larger. I made cookies as a gift because I have them completely miniature and it took more time to cook them. From what size the cookie will be, the time for making it will be less, more. I borrowed the cookie recipe from Angela Baratz on social networks, her cookie was called “Orange Pockets”, instead of lemon, there was an orange.

Servings: 15

Ingredients

Dough

• Butter (m) – 170 g
• Chicken egg – 1 pc
• Sugar – 70 g
• Wheat flour / Flour – 260 g
• Corn starch (“Dr. Oetker”) – 50 g
• Lemon zest (from half a lemon) – to taste

Filling

• Almonds – 140 g
• Sugar – 100 g
• Egg yolk – 1 pc
• Lemon zest (from half a lemon) – to taste
• Lemon juice (from half a lemon) – to taste

Glaze

• Powdered sugar – 70 g
• Water – 5 teaspoon.
• Lemon juice (a few drops) – to taste

Directions

1. All ingredients should be at room temperature for the dough. Beat sugar, egg, and butter, add zest, mix. Then add the sifted “Dr. Oetker” cornstarch flour and knead the dough. Wrap the dough in plastic wrap, refrigerate for 1 hour.
2. While the dough is in the refrigerator, prepare the filling: pour boiling water over the almonds for 5 minutes, drain the water and peel the nuts from the peel, the peel is very easy to remove. Dry peeled nuts a little.
3. Grind lemon juice, sugar, and yolk add zest, chopped almonds, but NOT into flour. Mix everything together. The mass turns out to be thick.
4. Remove the dough from the refrigerator, separate a piece of about 1/5, but the rest of the dough back into the refrigerator, roll the dough into a strip about 10 cm wide, about 3 mm thick. You can dust the work surface with flour. In the middle of the strip, spread the filling in the form of small balls (about half a teaspoon) at a distance of 2-2.5 cm from each other. The size of the filling will depend on the dia of the cookie-cutter mold. The larger the shape, the more filling, and the more distance we leave between the balls of the filling.
5. Fold the dough in half lengthwise and press down a little with your hands, first between the balls, displacing air, then along the edges.
6. Using any suitable shape (for cookies or in a stack) cut the cookies around the filling, so that not the whole shape is above the dough, from the fold side the shape should not cut the dough, this side should remain intact. Do the same with the rest of the dough; we will also form cookies from the rest. The dia of my mold is 4 cm. The cookies are very small, they turn out small. The form can be taken in larger sizes. I got 88 tiny cookies. Small biscuits will take longer to form. I made such cookies with a bigger shape, the output was 52 pieces.
7. Put the formed cookies on a sheet covered with baking paper, bake in an oven preheated to 180 degrees for about 15 minutes … focus on your oven, the top of the cookies remained light, the bottom is ruddy. Baked on a medium level in the oven.
8. For the glaze, mix boiled and chilled water with powdered sugar, add a few drops of lemon juice. Add the powder gradually to the desired consistency, perhaps it will need less / more. The glaze should not be runny, but not too thick. Apply the icing to the cookies with a brush. You can add cocoa powder to the glaze. You can skip this step, and just sprinkle the cookies with powdered sugar, then the time for the cookies will take even less.

Enjoy your meal!