- flour - 4 glasses
- baking powder - 1 teaspoon
- Salt - 3/4 Teaspoons
- cold unsalted butter - 1 1/4 Cups
- sugar - 3/4 Cups
- big egg - 1 piece
- large egg white - 1 piece
- grated lemon peel - 2 teaspoons
- aysing (sugar-protein drawing mass) and colored sugar - - To taste
In a food processor combine flour, baking powder and salt. Add butter and whisk until the crumb has a consistency. Add sugar, eggs and lemon zest and whisk until mixture is like wet sand. On a lightly floured surface, knead the dough. Divide into 3 parts. Roll out each piece 3 mm thick, lay on a baking sheet and put in the fridge for 20 minutes or up to 2 weeks. Preheat the oven to 190 degrees. Cut the pastry out of the dough into the desired shape, put on a baking sheet at a distance of about 2.5 cm from each other. Sprinkle with sugar, if necessary. Refrigerate for 15 minutes. Bake the biscuits for 7 to 9 minutes. Allow to cool completely. Use a spoon, decorate with aysing and colored sugar, if necessary. The cookie can be stored in an airtight container at room temperature for up to 4 days.
Servings: 40