<p>The number of servings corresponds to the GN1/1 trays.</p><p>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 on coated baking sheets, then bake as described. Allow the cookies to cool, then remove from the sheet. Caramelize the almonds with the sugar in a pot, stirring continuously. Let them cool afterwards.</p><p>Mix the icing from the corresponding ingredients (please sift the powdered sugar) and brush the cookies with it. Place the caramelized almonds on the still-wet icing.</p><p>This recipe is perfect for using up egg yolks after making meringues or similar. The Orangina and lemon essence give the cookies a wonderful freshness.</p>