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Cinnamon and Almond Cookies (Schwabenbrötli)

Ingredients

150 grams butter
250 grams sugar
2 eggs
1 teaspoon cinnamon
1 pinch salt
250 grams ground almonds
250 grams flour
2 lemon peels

Preparation

Beat butter and sugar until soft. Ad the rest of the ingredients, mix well and knead the dough for a couple of minutes. Refrigerate the dough for about an hour.

Roll out dough about 6 mm thick and cut out flowers. Place the cookies onto buttered baking sheet and glaze them either with milk or a beaten egg. Bake the cookies at 175°C for 10 to 15 minutes.

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