Lime Taler (Italy)

Name: Lime Taler (Italy)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 60
Ingredients: 60 g Pine nuts; 2 Limes; 150 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 200 g soft butter; 200 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; 200 g Icing sugar; 7-10 Tbsp green food coloring; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper; 1 small freezer bag

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 60

60 g Pine nuts
2 Limes
150 g Sugar
1 package Vanillin sugar
1 pinch Salt
200 g soft butter
200 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
200 g Icing sugar
7-10 Tbsp green food coloring
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper
1 small freezer bag

Directions

1
Grind the pine nuts. Wash the limes, grate them dry, use a pestle remover to peel off some of the zests for decoration, grate the remaining peel. Squeeze the juice. Mix sugar, 3 tablespoons lime juice, lime zest, vanilla sugar, salt and butter with the whisk of the hand mixer. Mix flour, starch, pine nuts and baking powder and knead into the fat mass with the dough hooks of the hand mixer. Wrap the dough in foil and refrigerate for about 1 hour. Roll out the dough on a lightly floured work surface approx. 1/2 cm thin and cut out circles (approx. 5 cm Ø), kneading and rolling out the dough again and again.
2
Place on 3 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes. Stir icing sugar with the remaining lime juice until smooth. Fill 2 tablespoons into a freezer bag. Colour the rest green. Cover cooled cookies with green icing and let them dry for about 10 minutes. Cut off a small corner of the freezer bag and decorate the cookies with white icing and lime zests
3
Waiting time approx. 1 hour