Ingredients
- 4 lemon zest (finely grated)
- 1 1/2 long cats paws about
- 1 egg
- 1/2 baking sheet is covered with piped cookies
- 1/2 baking shee
- 1/2 cookies with a layer of melted (thin)
- 375 gr swiss dark chocolate
- 130 gr granulated sugar
- 130 gr flour
- 90 gr unblanched almonds (sliced)
- 65 gr confectioners sugar
- 26 gr flour
- 18 gr vanilla extract
- 1 gr salt
the melted or tempered chocolate. Place the cookies back onto the waxed paper-lined baking sheet and refrigerate 5 to 10 minutes, or until the chocolate is set. Store the cookies dipped in melted chocolate in a airtight container in the refrigerator for up to two weeks. The cookies filled with tempered chocolate may be stored in an airtight container at room temperature for up to three weeks.