ALMOND LACE COOKIES
1/2 cup butter
1/2 cup sugar
1 tablespoon flour
pinch salt
1/4 cup ground almonds
2 tablespoons milk
1 teaspoon orange zest
_ preheat oven to 180°C [350°F]
_ slowly melt butter in a skillet
_ add sugar, flour and salt
_ stir with a whisk until sugar is dissolved and butter no longer appears separated
_ whisk in almonds and milk [stir until smooth and slightly thickened]
_ finally add lemon zest and leave to cool for 5 to 10 minutes
_ make little teaspoon sized drops of batter on a baking sheet or silicon mat
[keep about 5cm distance for them to spread]
_ bake for 5 to 7 minutes [until lightly golden brown]
[if you oven doesn’t bake totally even you might want to rotate the baking tray half way through]
_ let cool for a few minutes [until no longer flexible] before transferring
[even if you want to curve them over a rolling pin for a nice round shape you have to give it a few minutes to firm up before transferring it from the baking tray]
MANDEL ‘SPITZEN’ KEKSE
115g Butter
115g Zucker
1 Esslöffel Mehl
Priese Salz
25g gemahlene Mandeln
2 Esslöffel Milch
1 Teelöffel Orangenschale