Mailänderli

Mailänderli

Total: 3 hr 25 Min. | Active: 1 hr
vegetarian
Nutritional value / piece: 62 kcal
, Fat: 3 g
, Carbohydrate: 7 g
, Protein: 1 g

Ingredients

80 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Biscuit dough

250g butter, soft
225g sugar
1pinch salt
3 fresh eggs
1 organic lemon, use grated zest only
500g white flour

To glaze

1 egg yolk
1tsp water
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How it's done

Biscuit dough

Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Add the lemon zest and flour, mix into a dough using a wooden spoon, flatten a little. Cover the biscuit dough and chill for at least 2 hrs.

To shape

Remove the dough from the fridge approx. 15 mins. prior to rolling. On a lightly floured surface or between a cut-open plastic bag, roll out the dough in batches to approx. 7 mm thick. Cut out popular shapes (e.g. heart), place the biscuits on two trays lined with baking paper. Chill the biscuits for approx. 15 mins.

To glaze

Whisk the egg yolk with the water, glaze the biscuits with the egg wash. Optional: to decorate, gently drag a fork diagonally across the glazed biscuits prior to baking.

To bake each tray

Approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.

Good to know
Shelf life: Keep in an airtight tin for approx. 2 weeks.

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