What do you need:
90 grams of butter
1 large egg
200 grams of almond flour
¼ lemon grater
15 grams of Greensweet Extra Sweet
pinch of salt
6 chopped pistachio nuts
for the icing:
This is how you make it:
Melt the butter on a low heat. Beat the egg and knead half of the egg with almond flour, lemon zest, Greensweet Extra Sweet, salt and the melted butter.
The dough is smooth and looks like almond paste. Taste if it is sweet enough and otherwise add some extra sweet. Turn the dough into two tight rolls, wrap them in cling film and let it set in the fridge for an hour, then you can easily cut it into slices.
Preheat the oven to 175 ° C and line a baking sheet with baking paper. Cut each roll into 8 slices, place them on the baking sheet. If necessary, knead a little in model and cut out holes if you want a wreath.
Brush all cookies with the rest of the beaten egg. Decorate with almond shavings and chopped pistachio nuts.
Bake in the oven for 10-15 minutes or until the butter cookies turn golden yellow. The warm cookies are a bit soft, so treat them carefully. Allow to cool completely on a rack, then they become firmer.
Enjoy your meal!
If you have a very small egg, then a spoonful of Greek yogurt is also great to prevent the cookies from unpacking too dry. Mix for an icing: Greensweet icing with a tiny bit of water until it has the right thickness and cover the cookie with it, let it harden.
You can freeze the dough as a roll, cut it into slices just before baking. Bake for a minute longer.