Cedar bread

Name: Cedar bread
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 40
Ingredients: 250 g Icing sugar; 2 Protein (size M); 1 TABLESPOON Lemon juice; 250 g ground almonds (with skin); 7-10 Tbsp grated rind of 1/2 untreated lemon; 3-4 Tbsp Sugar to sprinkle on the work surface; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 40

250 g Icing sugar
2 Protein (size M)
1 TABLESPOON Lemon juice
250 g ground almonds (with skin)
7-10 Tbsp grated rind of 1/2 untreated lemon
3-4 Tbsp Sugar to sprinkle on the work surface
7-10 Tbsp Icing sugar
baking paper

Directions

1
Sieve the icing sugar into a bowl. Beat egg whites until stiff, then gradually add icing sugar while stirring. Add lemon juice and continue beating until the icing is smooth and shiny. Take off about 100 g and put aside.
2
Add the almonds and lemon zest to the remaining egg white mixture and knead with the dough hooks of the hand mixer. Finally, form into a ball with hands dusted with icing sugar and let it rest for about 30 minutes.
3
Sprinkle sugar on the work surface. Roll out the dough about 1 cm thick. Spread the dough thinly with reclaimed egg white mass, cut out moons with a round cookie cutter (approx. 5 cm Ø), dipping the cookie cutter repeatedly in water.
4
Place the cookies on two baking trays lined with baking paper.
5
Slightly scrape the egg white mass from the dough remains, add to the remaining egg white mass. Knead dough remains together and process in the same way with the remaining egg white mass. Place the trays one after the other in a preheated oven (electric cooker: 150 °C/ convection oven: 12
6
Let the cedar breads cool down on the baking trays for about 1 hour, pack them in an airtight tin.