- of butter - 240 Grams
- of powdered sugar - 2/3 Cups
- of egg yolk - 2 pieces
- salt - 1 pinch
- Tequila - 2 Teaspoons
- lime peel - 2 pieces
- orange peel - 1/2 Pieces
- flour - 2 cups
- Sprinkle: confectionery sugar - 1/2 cup
- sea salt - 2 teaspoons
1. Put the butter in a bowl whisk at medium speed until smooth. Add sifted powdered sugar and shake again. Add 1 egg yolk, then salt, tequila, lime zest and orange peel, whip. Reduce the speed of the mixer and add flour, whisk until smooth. The resulting dough is divided in half, wrap each piece of dough in a plastic wrap and put in the refrigerator for about 30 minutes. On the flour-sprinkled surface, roll out each piece of dough into a rectangle approximately 2.5-3 cm thick. Wrap the rectangles with a plastic wrap and put in the refrigerator for 2 hours. The dough can be sealed and stored refrigerated for up to 3 days or in the freezer for up to 1 month. Preheat the oven to 175 degrees. To lace the two baking sheets with parchment paper. Make the sugar powder. Beat the remaining yolk in a small bowl. Mix confectionery sugar and sea salt, pour the mixture onto a sheet of waxed paper. Take the dough out of the fridge, unwrap it and lightly grease it with a yolk. Roll in a mixture of sugar and salt. 2. Then cut with a sharp knife into slices about 7 mm thick. Lay the cookies on a baking sheet, leaving a space of 1.5 cm between them. Bake the biscuits for 12 to 14 minutes. Put on the rack and allow to cool to room temperature. 3. Store the cookies in a sealed container for about 5 days at room temperature.
Servings: 10