- almonds - 3/4 Glass
- sugar powder - 1 st. a spoon
- flour - 2 Cups
- lemon peel - 3 items. spoons
- salt - 1/4 teaspoons
- of butter - 230 Grams
- powdered sugar - 2/3 Glass
- cold water - 2 items. spoons
- lemon extract - 2 teaspoons
- vanilla extract - 1 teaspoon
- dried apricots - 1/3 Cups
- sugar - 1/2 cup
1. Preheat the oven to 190 ° C (375 ° F) and prepare the baking tray. 2. In a blender or food processor, mix well 1/4 cup ground almonds and 1 tablespoon of powdered sugar. To postpone. 3. In a medium-sized bowl, mix the flour, lemon zest and salt. To postpone. 4. In a large bowl, beat the butter and the remaining powdered sugar until the mixture becomes light and airy. Add water, lemon and vanilla extracts. Add the already prepared flour mixture, dried apricots, almonds with sugar and the remaining almonds; to mix. Place in a refrigerator for a period of time from half an hour to an hour. 5. After it has cooled, we make balls with a size a little less than 3 cm in diameter and completely fall in the sugar. Spread out on a baking sheet, lightly pressing down each ball with the bottom of the glass. 6. Keep in the oven for 10-12 minutes, or until the edges of the cookie are browned. Allow to cool slightly before laying it from the pan.
Servings: 18