Lemon Almond Hearts – German Christmas Cookies

These delicious cookies are decorative but more importantly very scrumptious and instantly add a romantic touch to your selection of Christmas cookies.
Servings:
Ingredients
  • 3 egg yolks
  • 2/3 cup superfine sugar 125 g
  • 2 cups ground almonds 250g
  • finely grated zest of 1 organic unwaxed lemon
  • confectioner's sugar
  • 1 egg beaten, for the glaze
  • 5-1/2 ounces confectioner's sugar 150 g
  • Water or lemon juice to mix
  • M&M's or similar colorful chocolate candy
Instructions
  1. Preheat the oven to 350°F.
  2. In a bowl combine egg yolks and sugar with an electric whisk for 1 minute until the mixture is light and fluffy. Stir in the ground almonds and lemon zest to make a firm dough.
  3. Generously sprinkle a sheet of non-stick baking parchment with confectioner's sugar and roll out the dough. Using a heart-shaped pastry cutter, stamp out as many shapes as you can (re-rolling the trimmings to make more cookies) and place on a baking tray lined with non-stick baking parchment.
  4. Mark the outside edge of each heart with the prongs of a fork and brush with egg wash. Bake for 8-10 minutes until golden-brown. Cool on a wire rack.
  5. Mix the confectioner's sugar with enough water or lemon juice to create a thick icing. Ice the center of each heart and decorate with colorful chocolate candies such as M&M's and leave to set.
These delicious cookies are decorative but more importantly very scrumptious and instantly add a romantic touch to your selection of Christmas cookies.
Servings:
Ingredients
  • 3 egg yolks
  • 2/3 cup superfine sugar 125 g
  • 2 cups ground almonds 250g
  • finely grated zest of 1 organic unwaxed lemon
  • confectioner's sugar
  • 1 egg beaten, for the glaze
  • 5-1/2 ounces confectioner's sugar 150 g
  • Water or lemon juice to mix
  • M&M's or similar colorful chocolate candy
Instructions
  1. Preheat the oven to 350°F.
  2. In a bowl combine egg yolks and sugar with an electric whisk for 1 minute until the mixture is light and fluffy. Stir in the ground almonds and lemon zest to make a firm dough.
  3. Generously sprinkle a sheet of non-stick baking parchment with confectioner's sugar and roll out the dough. Using a heart-shaped pastry cutter, stamp out as many shapes as you can (re-rolling the trimmings to make more cookies) and place on a baking tray lined with non-stick baking parchment.
  4. Mark the outside edge of each heart with the prongs of a fork and brush with egg wash. Bake for 8-10 minutes until golden-brown. Cool on a wire rack.
  5. Mix the confectioner's sugar with enough water or lemon juice to create a thick icing. Ice the center of each heart and decorate with colorful chocolate candies such as M&M's and leave to set.