Ingredients: 3 Eggs 500 g (1 lb 2 oz) castor sugar A pinch of salt 550 g (1 lb 4 oz) finely ground almonds or hazelnuts 1 teaspoon grated lemon rind from an untreated lemon 100 g (4 oz) raspberry jam to sandwich the cookies together Baking paper

Recipe Info Category: Cookies Rating: 5 Contributor: Ian Nicholson

Dampen 2 baking sheets and line with baking paper. Whisk together the eggs, sugar and salt until thick and foamy. Add the nuts and lemon peel. A little at a time, roll out the dough between 2 sheets of baking paper to 5 mm (1/4 inch) thick.

Cut into rectangles 3x5 cm (1 1/2 inch by 2 1/2 inch). Brush half of the rectangles with warmed raspberry jam and top with another rectangle. Press lightly together. Lay the 'Leckerli' on the baking sheets and leave in a warm room to dry for 2 to 3 days. Heat the oven to 150 C (300 F, gas mark 2).

Bake the cookies for 20-25 minutes, taking care not to over-brown them. Mix the powdered sugar with the lemon juice and brush the cooled cookies with this glaze. Makes about 60 cookies. For the Glaze (optional):
200 g (8 oz) icing sugar (powdered sugar)
3-4 tablespoons lemon juice