A great cake recipe for any occasion:
Mix fat, 100 g powdered sugar, salt and lemon zest with a mixer until smooth, add the egg, sift flour and cornstarch (maize starch), knead in briefly with the ground almond kernels. Cover with plastic wrap and refrigerate for 2 hours.
Roll out the dough on the floured surface until 3 mm thin. Cut out cookies with a round, serrated cookie cutter (5 cm 0), place on baking sheets lined with parchment paper. Cut out the center of half of the cookies again with a round, serrated cookie cutter (3 cm 0). Bake in the heated oven.
Circuit: 180 to 200 °C , 2nd slide bar v. U.
160 to 180 °C , convection oven 8 to 10 min.
Cooling.
Halve the almond kernels and roast them in a frying pan without fat. Dust the rings with 10 g powdered sugar. Stir 140 g powdered sugar and egg liqueur to a smooth glaze, spread evenly on the center of the whole cookies, place the rings on top, cover with the almond kernels and dry.
Makes about 30 pieces
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