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Milan cakes with almonds, lemon and orange blossom
For about 50 shortbread biscuits. Preparation time: 15 minutes, Resting time: 1 hour, Cooking time: 10 to 15 minutes.
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125
g
soft butter
-
100
g
caster sugar
-
2
eggs
one yolk
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250
g
almond powder
-
1
lemon zest
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225
g
flour
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2
tablespoons orange blossom
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Work in the butter cream.
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Add the sugar, eggs and lemon zest
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Stir in the almond powder little by little then the flour and orange blossom.
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Knead and form a ball.
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Preheat the oven to 190 °.
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Roll out the dough to 5 mm thick and cut the shortbread with cookie cutter.
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Place on parchment paper or silicone mat.
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With a brush, brown with egg yolk and bake for about 12 minutes.