Sweet stars made with lemons with edible peel

Sweet stars made with lemons with edible peel

Christmas is now practically around the corner. Our Sweet Lemon Stars are always delicious – but with candlelight and Christmas tree fragrance, they taste twice as good. A very easy recipe for after-baking!


For the dough:

  • 175 g flour
  • 50 g ground almonds
  • 80 g of sugar
  • 125 g butter or margarine
  • 50 g sour cream
  • 1 tsp grated SanLucar lemon rind
  • ½ tsp lemon flavour

For the glaze:

  • 150 g of powdered sugar
  • 2-3 tablespoons SanLucar lemon juice
  • ½ tsp lemon flavouring

Mix together the flour and the almonds and make a mound. Press a trough into the middle. Fill it with sugar, sour cream, lemon peel and the lemon flavouring. Cut butter or margarine into small pieces and slowly knead to a short crust. Shape two dough rolls, wrap in foil and allow to rest for three hours in the refrigerator.

Roll out the dough and cut out with moulds. Bake in the preheated oven (200 degrees) for about 10 minutes.

Mix the powdered sugar with the lemon juice and flavouring until a creamy sugar glaze results. Bake the biscuits and allow them to cool briefly after baking. Apply glaze and sprinkle with grated lemon peel. Bon appetit!