Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
The kids can help at the marked areas .
Grate the zest of half a lemon, mix with the flour and salt in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture.
Using a whisk, beat the egg whites with the icing sugar and vanilla, add to the butter mixture, quickly combine to form a soft dough. With the help of some cling film, shape the dough into two rolls (each approx. 4 cm in diameter), cover and chill for approx. 1 hr.
Cut the dough into slices approx. 5 mm thick, place on two baking trays lined with baking paper.
Approx. 10 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
|Shelf life:||Keep in an airtight tin for approx. 2 weeks.|
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