How to make
For the dough, beat the eggs with the sugar and pour the oil to them and grate the yellow part of the lemon peel.
To the liquid mixture sift the flour with the baking powder and vanilla and knead a smooth dough. If it is very soft, sprinkle with more flour.
Roll it out on a lightly floured countertop into a crust, which is 3-4 mm thick and cut out the cookies with a cookie cutter - round 1.6″ (4 cm) diameter or another of your choice.
Arrange them in 2 trays onto baking paper, by leaving a distance between them.
Put them in a heated oven at 360°F (180°C) and bake each tray for about 15 minutes. Keep an eye on the cookies and when they acquire an appetizing color around the edges, they're ready. If they are baked for too long, they will become hard, so don't let that happen.
After removing them from the oven, leave them to cool and get started making the almond cream.
Beat the egg yolks with the sugar in a water bath at a low temperature. Add the ground almonds, softened butter, essence and rum. Beat with a wire whisk or mixer for about 5 minutes and then let the cream cool. It will harden as it cools.
Stick the cookies two by two with the soft almond cream and arrange the cookies on a tray.
Enjoy these unique cookies with almond cream!
