Snapguide
STEPS
INGREDIENTS

⬅️and they should keep their form when baked. So, if you are making them for the first time here are few tips and precautions. Distribute the dough on a cold baking sheet. Do not grease the baking ➡️

⬅️sheet. Free the cookies before baking. Experiment with your oven to get the desired result.

Ingredients

Ingredients

Cream butter

Cream butter

Add sugar bit by bit and cream together. And while you continue to beat the butter and sugar add the 4 following\u27a1\ufe0f

Add sugar bit by bit and cream together. And while you continue to beat the butter and sugar add the 4 following➡️

Grate and add zest

Grate and add zest

Add 1 tsp vanilla extract

Add 1 tsp vanilla extract

Add 2 drops of almond extract or more.. Mine is very strong

Add 2 drops of almond extract or more.. Mine is very strong

Add the egg lightly beaten

Add the egg lightly beaten

Sift the flour over the butter mixture and fold in

Sift the flour over the butter mixture and fold in

Add the almond powder

Add the almond powder

Form them either through a cookie press or bakers bag using the star tip

Form them either through a cookie press or bakers bag using the star tip

Few interesting forms. Experimenting with my new cookie distributor. It is very nice when there are children.

Few interesting forms. Experimenting with my new cookie distributor. It is very nice when there are children.

But I prefer the pastry bag. And baked in a preheated oven 180C. I like that the star has caramel edges.

But I prefer the pastry bag. And baked in a preheated oven 180C. I like that the star has caramel edges.

Baked at 170C for 12 mins

Baked at 170C for 12 mins

Baked at 180C for 10 mins

Baked at 180C for 10 mins

  • 300.0g Flour
  • 100.0g Almond meal
  • 250.0g Butter
  • 150.0g Sugar
  • 1.0 Egg large + 1 yolk
  • 1.0 Lemon zest
  • 1.0tsp Vanilla extract
  • 2.0 Almond extract drops
  • Oven 180/10mins