Recipe detail

Pastry Lemon Butter Cookies

18. 12. 2025

Author: Janine Kühn

Company: Retigo DE

Food category: Pastry

Cuisine: German

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Ingredients - number of portions - 4

Name Value Unit
plain wheat flour 600 g
Butter 450 g
sugar 300 g
egg yolk 6 pcs
vanilla sugar 30 g
Kotanyi Zitronett 15 g
Kotanyi Orangina 15 g

glaze

Name Value Unit
powdered sugar 500 g
Lemon juice 10 ml
Kotanyi Zitronett 5 g
Water 20 ml

Almonds (topping)

Name Value Unit
Chopped almonds 200 g
sugar 70 g

Nutrition and allergens

Allergens: 1
Minerals:
Vitamins:

Nutritional value of one portion Value
Energy 4792.1 kJ
Carbohydrate 331.2 g
Fat 93 g
Protein 18.1 g
Water 0 g

Directions

The number of servings corresponds to GN1/1 baking sheets.

Knead a shortcrust pastry from flour, butter, sugar, egg yolks, vanilla sugar, and the Kotanyi spices. Roll out the dough, cut out shapes, and place them on coated baking sheets. Bake as described. Let the cookies cool and then remove them from the baking sheet. Caramelize the almonds with the sugar in a saucepan, stirring constantly. Then let them cool.

Mix the icing from the appropriate ingredients (please sift the powdered sugar) and spread it on the cookies. Place the caramelized almonds on the still-wet icing.

This recipe is perfect for using up leftover egg yolks if you've previously baked macarons or similar treats. The Orangina and lemon zest give the cookies a wonderful freshness.

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