What do you need:
90 grams of butter
1 large egg
200 grams of almond flour
zest of ¼ lemon
15 grams of Greensweet Extra Sweet
pinch of salt
6 chopped pistachios
for the icing:
This is how you make it:
Melt the butter over 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 resembles almond paste. Taste if it is sweet enough and if not, add some extra sweet. Make two tight rolls of the dough, wrap them in cling film and let it harden in the fridge for an hour, then you can slice them easily.
Preheat the oven to 175 ° C and line a baking tray with parchment paper. Cut each roll into 8 slices, put them on the baking tray. If necessary, knead a bit and cut out holes if you want a wreath.
Brush all the cookies with the rest of the beaten egg. Decorate with almonds and chopped pistachio nuts.
Bake in the oven for 10-15 minutes or until the butter cookies turn golden yellow. The warm cookies are still a bit soft, so handle them carefully. Let them cool completely on a wire rack to make them firmer.
Enjoy your meal!
If you have a very small egg, a spoonful of Greek yogurt is also great to prevent the cookies from unwrapping too dry. For an icing mix: Greensweet icing with a tiny bit of water until it has the right thickness and spread it on the biscuit, let it harden.
You can freeze the dough as a roll, cut it into slices just before baking. Bake for a minute longer.