- unsalted butter, room temperature - 330 Grams
- sugar - 1 1/2 cups
- sugar powder - 1/2 cup
- eggs - 4 pieces
- vanilla extract - 1 teaspoon
- almond extract - 1/2 teaspoonfuls
- lemon peel - 1 st. a spoon
- flour - 5 cups
- baking powder - 2 teaspoons
- salt - 1 teaspoon
1. Place the rack in the middle position and heat the oven to 200 degrees. Line the baking tray with parchment paper or a silicone mat. In a bowl mixer beat up butter, sugar and powdered sugar at medium speed for 5 minutes. Add eggs one at a time, whisking after each addition. 2. Add vanilla and almond extracts and lemon zest, whisk for 10 seconds. Add the baking powder and salt, whisk. Reduce the speed to low and add flour, 1 cup at a time. Stir for 15 seconds between each addition. Tightly wrapped in plastic wrap dough can be stored in the refrigerator for up to 1 week. Roll out the dough to a thickness of 6 mm. 3. Cool the dough for 2 hours. Cut the pastry out of the dough using different molds. 4. Bake the biscuits on baking trays for about 7 minutes, until light golden in color. Allow the cooked liver to cool and decorate with glaze if desired.
Servings: 10-12