Lemon Shortbread Biscuits
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 3 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g butter
- 200 g suar
- 2 large egg (s)
- 150 grams flour
- 2 tablespoon lemon peel, finely grated
- 100 g almond (s), peeled, round
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Mix the butter with the sugar until creamy. Add the eggs and stir in. Add the sifted flour and stir in. Finally add the lemon peel and almonds and mix everything well. Cover the bowl with foil and place in the refrigerator to cool for at least 3 hours.
- Preheat the oven to 180 ° C. Grease a baking sheet or line it with parchment paper. Place a teaspoon of dough on each baking sheet, about 7 - 8 cm apart (the biscuits run apart).
- Bake for 10 minutes, until the biscuits are lightly browned on the edge. Let cool on a rack. The biscuits can be stored in a sealed cookie jar for several weeks.
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