Limoncello Glazed Rings
Delicate cookies with a subtle lemon aroma. Contains alcohol — for adults only.
Ingredients
cake flour
200 g
butter (diced)
50 g
milk
1.5 tbsp
superfine sugar
50 g
lemon zest (finely grated)
half a lemon
beaten egg
1
powdered sugar (sifted, for decoration)
150 g
Limoncello liqueur
2 tbsp
candied angelica (chopped, for decoration)
1 tbsp
Instructions
1
Prepare the dough
Preheat the oven to 180°C (Th. 6). Line 2 large baking sheets with parchment paper. In a bowl, rub the flour and butter together with your fingertips. Place the milk, sugar, and lemon zest in a small saucepan and heat over low heat, stirring until the sugar melts.
2
Mix
Add the warm milk mixture and the beaten egg to the flour mixture. Gently knead until you have a smooth dough.
3
Shape
Roll small portions of dough into strands about 15 cm long. Braid two strands together, then join the ends to form a ring. Arrange the rings on the prepared baking sheets.
4
Bake
Bake for 15 to 20 minutes.
5
Decorate
Make the glaze: whisk together the powdered sugar and limoncello until smooth. Dip the top of each cookie into the glaze, then sprinkle with the chopped candied angelica.
