Lemon ripple cookies

Overview

A relatively quick cookie that does not require whipping butter. It is relatively hard and crispy. The addition of almond flour also adds a lot of color. The recipe comes from Amytu.

Tags

• baking
• almond flour
• corn starch
• low gluten flour
• unsalted butter
• lemon zest
• milk
• powdered sugar

Ingredients

Steps

1. 1 Mix the softened unsalted butter and lemon zest until smooth.

   

2. 2 Add powdered sugar and stir evenly with egg beater, no need to beat. Add milk, almond powder and egg beater and mix well.

   

3. 3 Sift together the cake flour and cornstarch.

   

4. 4 Mix well with a rubber spatula.

   

5. 5 Put the batter into a piping bag with a floral tip and pipe out wavy patterns on the baking sheet.

   

6. 6 Sprinkle chopped pistachios on the surface for decoration. 175 degrees middle layer for 18-20 minutes. Please adjust the specific temperature and time according to your own oven.

   

7. 7 Finished product

   

8. 8 Finished product