+For 15 pieces:
°125g softened butter
°80 g of icing sugar
°1 yellow
°1/2 teaspoon baking powder
 +Lemon zest
°250 cc flour

+Other Ingredients:
°1 egg white
°200g slivered almonds
°100 g of lemon curd
°Icing sugar for decoration


In a bowl, beat the butter, icing sugar and lemon zest with an electric whisk until creamy.

Then add the egg yolk.

Add the half of the flour and the baking powder and work with a mixer at low speed. Then add the rest of the flour by hand depending on the consistency of the dough.

Form balls of dough of about 25 g and roll in lightly beaten egg white. Push his thumb in to get a small well.

Coat with almond, taking care not to put any in the print. Place the cakes on a baking sheet and bake in a preheated oven at 160° for 18 minutes or until the cookies are nicely browned.

Let the cakes cool before dusting with icing sugar and filling the wells with lemon curd.

Enjoy !