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3 hardboiled egg yolks
1/2 cup granulated sugar
1/2 cup butter
2 cups sifted cake flour
1 teaspoon powdered cardamom
1/2 lemon rind, grated
Separate egg; beat yolk with cooked yolks which have been put through a ricer.
Add sugar and butter until the mixture is well mixed and smooth.
Add flour, cardamom and grated lemon rind, then knead well. Roll out about 1/8-inch thick. Cut with doughnut cutter and dip in egg white, then in granulated sugar mixed with chopped almonds.
Bake in tins lined with wax paper until a delicate gold. Watch carefully as they scorch easily.
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