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Cook: 10 minutes


  • 400 g butter
  • 2 eggs
  • jam
  • 600 g cake flour
  • some peel of a lemon
  • 200 g icing sugar
  • 2 tablespoons of vanilla sugar
  • 4 tablespoons of milk
  • some almonds, chopped

Mix sugar, butter, flour, eggs, vanilla sugar, lemon peel and almonds quickly to a smooth dough and let rest for 1 hour in the refrigerator.
Roll out the dough about 3 mm thick and cut out cookies with holes and a bottom without holes.
Bake for approx. 10 min.
Spread cookies with jam and put together one piece each without a hole and with a hole.
Dust with icing sugar.

Recipe and photo: Sabine Kurasch‎

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