Lime Mailänderli

Lime Mailänderli

Total: 3 hr | Active: 40 min.
Nutritional value / piece: 59 kcal
, Fat: 3 g
, Carbohydrate: 7 g
, Protein: 1 g


40 pieces


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

Biscuit dough

125 g butter, soft
100 g ground cane sugar
1 pinch salt
1 fresh egg
250 g half-white flour
2 limes, rinsed with hot water; use grated zest and 1 tsp juice

To shape

1 egg yolk, beaten
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How it's done

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Biscuit dough

Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the egg and beat until the mixture becomes lighter in colour. Add the flour, lime zest and juice, mix to form a dough, flatten a little, cover and chill for approx. 2 hrs.

To shape

On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to approx. 7 mm thick. Cut out different shapes (approx. 5 cm in diameter), place on two baking trays lined with baking paper. Glaze the biscuits with egg yolk.

To bake

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

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

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