December 23, 2012

51.2/52 Lemon-Curd-Cookies

What's not to love about lemon curd?

Adapted from freundin special 23/2009

1 teaspoon vanilla extract
150 g butter, room temperature
75 g powdered sugar
1 egg
pinch of salt
150 g ground almonds (without skin)
150 g flour
1 teaspoon grated lemon zest
1 tablespoon Limoncello
125 g lemon curd
1-2 tablespoons powdered sugar
  • Beat vanilla, butter, and powdered sugar until light and fluffy. Add egg and salt. Add almonds, flour, lemon zest and Limoncello and knead until you have a smooth dough. Let cool in fridge for about 1 hour.
  • Preheat oven to 150°C (300°F). Roll out dough on a floured surface and cut out about 70 hearts (or any other shape). Cut out a smaller heart in the middle of half of the already cut out hearts (these will make the top ones later when you put them together). Bake for 10-12 minutes and let cool.
  • Put a small amount of lemon curd on each bottom heart (without hole), put top hearts (with hole) on top. Dust with powdered sugar.

My modifications:

The taste:
Very good! But they could be even more lemony. Maybe add a bit more lemon zest to the dough or even lemon juice instead of Limoncello?

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