Easter lambs
Ingredients
150 g plain flour
50 g hazelnuts, ground
60 g Dansukker Icing Sugar
2 tsp Dansukker Vanilla Sugar
Small pinch of salt
125 g butter or margarine
1 egg yolk
Decoration
1 egg white
200 g almond paste
50 g blanched almonds
60 g Dansukker Icing Sugar
A couple of drops of water
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Instructions
Mix the flour, nuts, salt and both types of sugar in a bowl. Cut the butter or margarine into pieces and rub it into the dry ingredients along with the egg yolk. Put the dough in a plastic bag and refrigerate for at least 30 minutes.
Roll out the dough to a thickness of 5 mm on a floured surface. Cut out lamb shapes with a cookie cutter. Brush the biscuits with egg white. Press the almond paste through a potato or garlic press and arrange on top of the biscuits. Press half an almond onto each lamb to make an ear. Bake in the centre of the oven at 175°C for about 10 minutes. Leave to cool on a wire rack.
Mix the icing sugar with a couple of drops of water and dot an eye and nose on each biscuit. Colour the icing with food colouring if desired.
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