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レモンクッキー｜coris cookingさんのレシピ書き起こし

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coris cooking

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Ingredients

Unsalted butter : 40g
粉糖(生地用) : 15g
アーモンドパウダー : 22g
レモンの皮 : 1個分
薄力粉 : 35g
粉糖(トッピング用) : 適量

Time required

50minutes

Procedure

1) make the dough 00:24
Mix the unsalted butter with a whisk.
Sift powdered sugar (for dough) and mix.
Add almond powder and mix.
Grate the lemon peel and mix.
Sift in the cake flour and mix with a rubber spatula in a cutting motion.
2) chill the dough 02:33
Wrap 1 in plastic wrap and adjust the thickness to about 1cm.
Place in the refrigerator for at least 3 hours to cool.
3) mold 02:57
Cut 2 into 10 equal pieces, and make each piece weigh about 11g.
Roll the cut dough.
4) 焼く 04:09
Place 3 on the baking sheet.
Bake in an oven preheated to 150 degrees for about 25 minutes.
5) 仕上げる 04:35
平たいお皿又はトレーに粉糖(トッピング用)をふるう。
4を熱いまま粉糖(トッピング用)の上に乗せ、上から粉糖(トッピング用)をかける。
冷やして完成。

Point

・The amount is about 11 cookies.
・We use lemons grown in Japan.
・Soften the unsalted butter at room temperature.
・There is no need to whip when adding powdered sugar.
・Use the yellow part of the lemon peel.
・The time required to cool the dough in the refrigerator for more than 3 hours is not included in the required time.
・You can wrap it up and use it as a souvenir.