Cut the ginger diagonally to the fiber into slices, crush with sugar. Beat eggs with sugar for 5 minutes (important) at highest speed until creamy. Beat butter with ginger puree, salt and lemon zest until sugar is dissolved.
Stir flour into egg cream alternately with butter cream in several portions. Fill into piping bag or pastry press and pipe 6 cm long strips onto a baking sheet lined with parchment paper. Leave plenty of space, the cookies will separate.
Bake in a heated oven at 220 degrees (convection oven 190 degrees) for 7 minutes.
Related Recipes:
Ginger Duck with VegetablesFor the ginger duck with vegetables, first rinse the duck inside and out under running water, remove any...
Petit Fours with Marzipan and JamFor the dough, beat eggs with a mixer with whisk on high speed in 1 minute until creamy. Sprinkle in sugar in...
Curd Cheese Poppy Seed Pancake with Ginger-Rhubarb RagoutFor the pancake, peel the rhubarb (remove the peel with a small knife). Then cut into 1 cm wide strips. Peel...
4 Seasons CakeFor the 1st cake layer, beat eggs and powdered sugar until fluffy and carefully fold in flour. Bake at 180 °C...
Peach Cream TartletFor peach cream tart, beat eggs with sugar until foamy, stir in sour cream, oil, grated almonds and cocoa...
Ginger PunchFor the ginger punch, first cut the ginger into thin slices. Peel the oranges with a peeler, cut the peel into...
Sauce Remoulade with YogurtSeparate the eggs. Beat yolks in a narrow container with a mixer. Gradually add oil in a thin stream. Work on...
Apricot Mascarpone Terrine with Raspberries(*) For a terrine mold of 3/4Liter capacity, enough for 6 people. Cut the apricots in half and remove the...
Chocolate CookiesFor the chocolate cookies, finely chop the chocolate with a knife. Beat the butter in a mixing bowl with a...
Abruzzo PizzaMix flour with millet, put in a mixing bowl form, mix accurately with yeast and add salt, milk and butter...