Lemon rings with pistachios
Description
Do not substitute cornstarch with potato starch! It is the cornstarch in this proportion that gives the cookies their wonderful lightness and crumbliness. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Beat the softened butter with sugar until fluffy and the sugar granules are dissolved.
- 3
Step 3
Add the yolk and beat again.
- 4
Step 4
Mix into the butter mixture two tablespoons of freshly squeezed lemon juice and the zest of half a medium lemon.
- 5
Step 5
Separately mix the flour with starch and baking powder.
- 6
Step 6
Add the flour to the butter mixture in parts and quickly knead the dough. It is sufficient to just bring everything together; there is no need to knead the dough for a long time.
- 7
Step 7
Shape the prepared dough into a disk and wrap it in plastic wrap. Refrigerate for at least one hour.
- 8
Step 8
Preheat the oven to 170 degrees. Roll out the chilled dough between two sheets of parchment paper to a thickness of 1.5 cm. Use a fluted cutter to cut out circles, then remove the center using a small round cutter to form rings.
- 9
Step 9
Carefully transfer the rings onto a baking sheet lined with parchment paper. Bake in a preheated oven for 7–8 minutes until lightly golden. Carefully remove the baked cookies onto a wire rack and let cool.
- 10
Step 10
Add lemon juice to the powdered sugar one teaspoon at a time, stirring until a thick glaze forms.
- 11
Step 11
Drizzle the rings with icing and sprinkle with chopped pistachios.
- 12
Step 12
Serve lemon slices with tea.
- 13
Step 13
The pastry is ready. Serve with tea.