Heather sand (coated with egg yolk)
easy
60 mins
60 mins
Ingredients
- 250 g Butter or margarine
- 150 g Sugar
- 375 g Flour
- 125 g crushed almonds
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 Egg Yolk
- 1 package Vanillin sugar
- 7-10 Tbsp Flour
- 7-10 Tbsp Cling film
- baking paper
Directions
- 1
Cream soft fat and 125 g sugar with the whisk of the hand mixer. Mix flour, ground almonds and lemon peel and knead into the fat mixture. Form equal-sized rolls of approx. 3 cm Ø from the dough on a floured work surface. Wrap the rolls in foil and put them in the refrigerator for about 3 hours (preferably overnight). Whisk the egg yolk and a little water. Coat the dough sticks with it. Mix the remaining sugar and vanillin sugar and roll the dough sticks in it. Cut rolls into slices of about 1/2 cm thick and place on a baking tray lined with baking paper. Bake in a preheated oven (electric: 175°C/ gas: level 2) for 10-12 minutes. Let the cookies cool down on a grid. Results in approx. 120 biscuits
- 2
blue star plate: Waechtersbach
- 3
white/red plate: Schumann
- 4
until she "²"
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