Almond cookies in Amsterdam style (Pitmoppen)

Ingredients

• 200 g soft butter
• 200 g sugar
• 1 pinch salt
• 2 tsp grated untreated lemon zest
• 375 g flour
• 1 tsp Baking powder
• 1 egg
• 1 Egg white
• 1 yolk (for brushing)
• 200 g trimmed, halved almond kernels

Instructions

1. 1.

   Cream the butter with sugar, salt and lemon zest. Sift the flour with the baking powder over it, add the egg and egg white, and knead everything into a smooth dough. Cover and refrigerate for one hour.

2. 2.

   Preheat the oven to 180°C (350°F) with top and bottom heat. Line baking trays with parchment paper.

3. 3.

   Roll the dough out between two sheets of plastic wrap to a thickness of 4-5 mm in portions.

4. 4.

   Cut the dough into squares about 4 cm wide and place them on a parchment-lined tray. Whisk the yolk with 1 tbsp water and brush the cookies. Arrange the halved almonds star-shaped on the Pitmoppen.

5. 5.

   Bake the cookies on the middle rack of the preheated oven for 8-10 minutes until golden yellow.