Clouds of aniseed and lemon

Name: Clouds of aniseed and lemon
Cook time: 2 h
Total time: 2 h
Yield: 30
Ingredients: 240 g Flour; 150 g soft butter; 100 g + 3 tablespoons icing sugar; 1 egg (size M); 7-10 Tbsp Salt; 1 Protein; 1 TEASPOON Lemon juice; 100 g finest sugar; 100 g crushed almonds; 1/2 TEASPOON Anise powder; 150 g Lemon Jelly; 7-10 Tbsp Cling film; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 30

240 g Flour
150 g soft butter
100 g + 3 tablespoons icing sugar
1 egg (size M)
7-10 Tbsp Salt
1 Protein
1 TEASPOON Lemon juice
100 g finest sugar
100 g crushed almonds
1/2 TEASPOON Anise powder
150 g Lemon Jelly
7-10 Tbsp Cling film
baking paper

Directions

1
For the dough, separate the eggs. Knead flour, butter, 100 g icing sugar, egg yolk and a pinch of salt. Form dough into a dumpling, wrap in foil and chill for about 1 hour. Halve the dough and roll out between two layers of baking paper about 3 mm thick. Cut out cookies with a flower cutter (7 cm Ø). Cut the flowers in half and put them on 3 baking trays lined with baking paper. Beat the egg whites, 1 pinch of salt and lemon juice until very stiff, then add the sugar.
2
Fold in almonds and aniseed. Pour the mixture into a piping bag with a small perforated spout and squirt onto one half of the cloud cookies. Bake one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Let them cool down on a cake rack. Briefly heat up the lemon jelly while stirring, spread on the unsprayed cookies, cover with the others, press down lightly. Let the jelly set. Sprinkle the cookies with 3 tablespoons of icing sugar
3
waiting time approx. 1 1/2 hours