Milanese

Cream butter and sugar in a bowl. Gradually add the lemon, salt and eggs and finally the flour. Refrigerate. Roll out the dough on a floured work surface to a thickness of 3 to 4 mm. Cut out different shapes and brush with yolk. Chill again before baking. Bake in preheated oven at 165 to 175 °C for 10 to 13 minutes until light brown on sight.

Related Recipes:

Coconut ShortbreadPlace all ingredients in a bowl or on a work surface. Mix with your hands and quickly work into a shortcrust... Gerster BreadTake 50 ml of the 300 ml tap water, mix with crumbled yeast, 1 tsp sugar and 2 tbsp flour. Let the dampfl rise... SterntalerCream margarine with sugar, gradually stir in egg yolks and add salt, vanilla sugar and lemon zest. Sift the... Sausage in Brioche Coat with Endive SaladFor the sausage in brioche coat, first prepare the dough. To do this, mix flour, sugar and salt in a mixing... Bruschetta Corona Di TuscanyFor the bruschetta corona Tuscany, mix the first 5 ingredients in the food processor to form a dough. Put the... Orange Olive Oil CookiesFor the orange-olive oil cookies, wash and dry the lemon and 1 orange, grate the peels with a fine zest grater... Marzipan Doughnuts1. Slightly heat 100 ml milk, let sugar and yeast melt in it. In a food processor with dough hook knead... Scones – Basic RecipeFor the scones, preheat the oven to 200 °C convection (or 220 °C top/bottom heat). Mix flour and baking... Gingerbread CakeFor the gingerbread cake, first make the gingerbread houses. For the dough, heat the water, honey and brown... Cider CookiesFor the cider cookies, reduce the cider to 4 cl (two shot glasses) over low heat, this will make it more...