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🍽️ Delicate Shortbread Cookies with Lemon Glaze

105 kcal · 30 min · 4 servings

Ingredients

• 100 g spelt flour Type 1050
• 50 g raw cane sugar
• 50 g ground almonds
• 1 pinch salt
• 1 lemon
• 1 egg yolk
• 80 g butter
• 150 g powdered sugar from raw cane sugar

Instructions

1. 1. Mix flour, ground almonds, sugar, and a pinch of salt in a bowl.
2. 2. Rinse the lemon under hot water and pat it dry.
3. 3. Finely grate some lemon zest.
4. 4. Take a small portion of the flour mixture and quickly knead it with the lemon zest and the egg yolk to form a smooth dough.
5. 5. Wrap the dough in cling film.
6. 6. Chill the dough in the refrigerator for about 30 minutes.
7. 7. Dust your work surface with a little flour.
8. 8. Roll out the dough on the floured surface to a thickness of approx. 3 mm.
9. 9. Cut out stars, fir trees, or other shapes from the dough.
10. 10. Place the cookies on a baking sheet lined with baking paper.
11. 11. Preheat the oven to 180 degrees Celsius conventional heat (160 degrees Celsius fan-forced or gas mark 2–3).
12. 12. Bake the cookies on the middle rack for 10 to 12 minutes until golden yellow.
13. 13. Remove the cookies from the oven.
14. 14. Let them cool completely on a wire rack.
15. 15. Sift powdered sugar into a small bowl.
16. 16. Stir the powdered sugar smooth with 2 tablespoons of water and a splash of lemon juice.
17. 17. Brush the cooled cookies with the glaze.
18. 18. Fill the remaining glaze into a piping bag with a small round tip.
19. 19. Pipe decorative patterns onto the cookies.
20. 20. Let the cookies dry thoroughly.

Nutrition per serving

• kcal: 105
• Protein: 1 g · Fett/Fat: 5 g · Carbs: 13 g