Ingredients
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
Cookie dough
Icing
How it's done
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Cookie dough
Mix the almonds, flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture, add the lemon curd, mix to form a soft dough, cover and chill for approx. 1 hr.
To shape
Roll out the dough in batches to approx. 7 mm thick between two sheets of baking paper, cut out 24 stars, place on two trays lined with baking paper.
To bake
Approx. 8 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
Icing
Combine the icing sugar and lemon juice, cover the cookies with the icing, leave to dry. Write the numbers 1-24 on the cookies using writing icing, leave to dry.
| Tip: | Make these cookies just before the start of Advent and keep them in an airtight tin for approx. 4 weeks. |
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