Zitronenkringel
Lemon twists is a recipe with fresh ingredients from the cookie category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 untreated lemon
- 200 g soft butter
- 150 g sugar
- 3 egg yolks
- 50 g candied lemon zest
- 300 g flour
- 100 g cornstarch
- 0.5 tsp Baking powder
- 120 g apricot jam
- 200 g powdered sugar
- 2 tbsp lemon juice
Instructions
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1.
Whisk the butter until fluffy. Rinse the lemon under hot water, grate its zest and squeeze out the juice. Mix the juice and zest with the butter, sugar, and egg yolks. Finely chop the candied lemon zest and fold it in with flour, cornstarch, and baking powder to form a smooth dough. Cover and refrigerate for 1 hour.
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2.
Preheat the oven to 180 °C (350 °F) with top and bottom heat. Roll out the dough on a floured surface to about 4 mm thickness and cut out rings (~6 cm diameter). Place them on a parchment-lined baking sheet and bake for about 10 minutes.
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3.
Warm the jam in a saucepan, spread it over half of the cookies, then sandwich with the remaining ones. Let dry.
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4.
Whisk powdered sugar with lemon juice to make a thick glaze and brush it over the tops of the rings. Optionally pipe some glaze into a small squeeze bottle with a narrow tip and spray lines. Let dry and serve.
