Double lemon cookies
Pine nut macaroons
- 200 GRAM FLOUR
- 200 GRAM BUTTER
- 50 GRAM SUGAR
- 2 LEMONS
- 3 TBSP CORN STARCH
- 100 GRAM ICING SUGAR
- 300 GRAM ALMOND PASTE
- 2 EGG WHITES
- 50 GRAM PINE NUTS
Beat the butter and the sugar for 3 minutes. Stir in the flour and the corn starch and the rind from 1 lemon. Make 20 small cookies on a greased baking tin and bake them 12 minutes at 180 degrees Celsius. Allow the cookies to cool down. Make icing in the meantime form the icing sugar and juice from 1 lemon (use as much as you need to make a thick icing). Stir in the rind of that lemon. Glue two cookies at a time together with the lemon icing.
Mix the almond paste with the egg whites and make 20 little balls on a greased baking tray. Sprinkle with pine nuts and bake 10 minutes at 200 degrees Celsius.
Click
for Worldcook's recipe page