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
Lemon Shortbread Biscuits
Lemon Shortbread Biscuits

Instructions

  1. 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.
  2. 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).
  3. 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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