CHRISTMAS BISCUITS
- 400g Smiltenes Piens butter at room temperature
- 170g icing sugar
- a little vanilla powder
- 1/4 tsp cardamom seeds, powdered
- 1 lemon zest, finely grated
- 1 orange zest, finely grated
- 2 egg whites, room temperature
- 400g wheat flour
- 100g potato starch
Preheat the oven to 190 degrees. Line a pan with baking paper.
With the mixer’s paddle attachment (if it has it), beat the butter, cardamom, lemon and orange zests and salt for a minute until light. Add a third of the icing sugar and beat for a minute. Add all the sugar. Then beat the egg whites to a stiff froth and add to the butter with the two flours. Stir in. Either by hand or with the mixer running (low speed).
Take a pastry bag and a piping tip (which makes stars) and press small star pieces (1,5 cm wide and slightly upwards) onto the pan. Do not press them very close to each other as the biscuits will flatten. Place an almond on top of each one and bake in the oven for about 10-12 minutes until golden. Remove and put on a wire rack to cool. Bake them all. Makes about 60 biscuits in total.
