How to make it

  • Make the pastry by mixing the sugar with the flour, then rubbing in the butter until the mixture resembles fine crumbs.
  • Add the grated lemon rind and the yolks, mixed with a little water to make a pliable dough.
  • Leave to chill.
  • Add the sugar, orange flower water and lemon rind to the ground almonds, and bind with the egg whites.
  • Roll out the pastry and cut out your shapes.
  • Make two of each figure as they will be sandwiched with almond paste.
  • Lay the first shape on a greased and floured baking tray, spread with almond paste, leaving a small margin.
  • Lay the second shape over the top and press the edges together.
  • It helps if you wet the edges with a pastry brush to ensure adhesion.
  • Bake at 200'C/400'F/gas 6 for 5 minutes, then at 180'C/350'F/gas 4, for about 20 minutes, until pale golden.
  • Cool on the tray.
  • When cold, coat with glacé icing, then decorate with royal icing in a different colour, but nothing too gaudy.
  • While the icing is soft, press a small, foil-wrapped Easter egg in the middle of each shape.

Reviews & Comments 3

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  • Lararubyx 6 years ago
    In the ingredients are listed honey and pistachio nuts, but in the method it does not say where they should be added, can anyone help?
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    " It was excellent "
    elgab89 ate it and said...
    I don't know how I missed these ones - they look awesome!
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    " It was excellent "
    greekgirrrl ate it and said...
    Beautiful cookies!
    Was this review helpful? Yes Flag

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