Summary

Ingredients

For the shortcrust pastry:

• 125 g butter
• 100 g suar
• 1 teaspoon vanilla sugar
• 1 pinch (s) salt
• 2 egg yolks
• 250 g flour

Also: for the macaroon mixture

• 2 egg whites
• 1 teaspoon lemon juice
• 160 g powdered suar
• 200 g almond (s) or nuts, round

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Instructions

1. For the shortcrust pastry, mix the butter, which is not completely cold, with sugar, vanilla sugar and salt, add the egg yolks, gradually add the flour and work everything into a smooth dough. Chill for about 30 minutes.
2. Roll out the dough thinly in portions and cut out stars, distribute on baking sheets lined with baking paper.
3. For the macaroon mixture, beat the egg white into very stiff egg whites, gradually fold in the sugar and lemon juice, continue beating vigorously until the mixture is firm and shiny, then fold in the almonds or nuts.
4. Preheat the oven to 170 - 180 degrees top and bottom heat.
5. Pour the macaroon mixture into a piping bag with a perforated nozzle and squirt small tuffs onto the biscuits. Bake the cookies light yellow, this takes about 15 minutes. Depending on the stove!
6. Note: For me, the recipe makes 70-80 cookies, which I spread over 3 trays. If you don`t roll out the dough so thinly and use quite large cutters, you will of course have fewer biscuits. And if you don`t have a piping bag, you simply fill the mixture into a plastic bag and cut off a corner.
7. Have fun baking!