White Cookies with Sugar Glaze

Ingredients

• 100 g spelt flour type 1050
• 50 g whole cane sugar
• 50 g ground almonds
• 1 pinch salt
• 1 Organic lemon
• 1 egg yolk
• 80 g Butter
• 150 g powdered sugar from whole cane sugar

Instructions

1. 1.

   Mix flour, almonds, sugar and salt. Rinse the lemon hot, pat dry and finely grate some zest. Combine the flour mixture, a teaspoon of lemon zest and the egg yolk quickly into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Roll out the shortcrust dough on a floured surface to about 3 mm thickness. Cut out stars, fir trees or other shapes as desired and place them on a baking sheet lined with parchment paper.

3. 3.

   Bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) on the middle rack for 10–12 minutes until golden yellow. Remove and cool on a wire rack.

4. 4.

   For the sugar glaze sift powdered sugar and whisk it with 2 tbsp water and a splash of lemon juice from the grated lemon until smooth. Brush the cooled cookies with this glaze.

5. 5.

   Using the remaining glaze, fill a piping bag with a small nozzle and decorate the cookies artistically. Let them dry well.