Summary

Ingredients

• 200 g flour
• 1 pinch baking powder
• 75 grams sugar
• 1 packet vanilla sugar
• 1 lemon (s), including the grated zest
• 1 pinch carnation (s)
• 1 pinch cinnamon
• 1 egg (s)
• 125 g mararine

For covering:

• 2 egg whites
• 1 teaspoon lemon juice
• 100 g suar
• 1 pinch cardamom, ground
• 200 g walnuts, finely round

For the filling:

• 0.5 ½ glass jam, red

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Instructions

1. Make a kneading dough from the first ingredients. Refrigerate.
2. Roll out the dough thinly and cut out cookies with a round shape (approx. 4cm diameter) and place on a baking sheet.
3. For the topping, beat the egg whites until stiff. Add the lemon juice and gradually add 100 g of sugar. Carefully fold in the cardamom and walnuts and pour the mixture into a piping bag with a star nozzle and squirt rings on the outer edge of the cookies.
4. Baking time 10-12 minutes at 170 degrees.
5. Bring the jam to the boil while stirring, let it cool down a little and fill the middle of the cooled cookies.