Whole Cream Cookies

Sift flour onto a work surface, add the cut margarine and crumble briefly. Add honey, egg yolks, whipped cream, vanilla sugar, lemon juice and zest and quickly knead into a smooth dough. Let rest in a cool place for at least 30 minutes. Blanch the almonds and cut in half. Roll out the dough to a thickness of 2 – 3 mm, cut out various shapes and place on a baking tray lined with baking paper. Brush with the egg white and top with half an almond. Bake in the preheated oven at 190 – 200 °C for about 10 minutes.

Preparation Tip:

You can also assemble the cookies with jam and dip them in chocolate icing.For diabetics:150g diabetic sweetenerNutritional values:Energy 31kcal/129kJ

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