Lemon Blossoms

Name: Lemon Blossoms
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 50
Ingredients: 250 g + some flour; 50 g crushed almonds; 1 heaped tablespoon cocoa; 125 g sugar, 1 pinch of salt; 150 g cold butter/margarine; 1 egg, 250 g icing sugar (size M); 5-7 TABLESPOONS Lemon juice; 7-10 Tbsp a few drops of yellow food coloring and possibly gold beads; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 50

250 g + some flour
50 g crushed almonds
1 heaped tablespoon cocoa
125 g sugar, 1 pinch of salt
150 g cold butter/margarine
1 egg, 250 g icing sugar (size M)
5-7 TABLESPOONS Lemon juice
7-10 Tbsp a few drops of yellow food coloring and possibly gold beads
baking paper

Directions

1
Knead 250 g flour, almonds, cocoa, sugar, salt, fat in pieces and egg first with a hand mixer and then briefly with your hands until smooth. Cover and chill for approx. 1 hour
2
Roll out the dough on a little flour to a thickness of approx. 4 mm, cut out flowers (approx. 6 cm Ø). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 15 minutes. Cooling down
3
Mix icing sugar and juice. Colour lightly with food colouring. Spread the biscuits with it, decorate. Leave to dry