Citrus Cookies
Soft and tender citrus cookies filled with a lemon or orange cream, coated in crunchy sliced almonds, with a light, refreshing flavor.
Ingredients
butter (cubed)
175 g
superfine sugar
150 g
lemon zest (finely grated)
1
orange zest (finely grated)
1
egg yolks
2
almond flour
50 g
cake flour
225 g
lemon or orange cream (for filling)
to taste
milk (for brushing)
to taste
sliced almonds (for garnish)
to taste
Instructions
1
Prepare the dough
Preheat the oven to 160°C. Line a baking sheet with parchment paper. Cream the butter and sugar, then add the zests. Add the egg yolks, then add the almond flour and cake flour, mixing carefully.
2
Shape
Divide the dough into 20 portions and roll into balls. Place on the baking sheet and use the handle of a wooden spoon to press a well into the center of each cookie. Place half a teaspoon of lemon or orange cream into each well, then pinch the opening closed so the cream is half-wrapped.
3
Decorate and bake
Brush the surface of the cookies with milk and sprinkle with sliced almonds. Bake in the oven for 20 minutes, until the surface starts turning golden. Let rest on the baking sheet for a few minutes, then transfer to a wire rack to cool.
