Easter Cookie Recipe

Preheat the oven to 150°C. In a mixing bowl, combine the butter and the two sugars.

Sift the flour and almond powder, then add them to the butter-sugar mixture.

Mix by hand to obtain a sandy mixture. Incorporate the egg. Grate the zest of a lemon. Mix well without overworking the dough.

Form a disc, wrap it, and refrigerate for 30 minutes. Flour the work surface and roll out the dough to a thickness of about 4 mm. Cut the dough with a cookie cutter in the shape of an oval to represent an egg.

On half of the cookies, make a new round cut to mark the location of the egg yolk. Prick the underside of the cookies with a fork to prevent them from rising too much during baking.

Place them on a baking sheet lined with parchment paper. Return the cookies to the refrigerator for 30 minutes.

Bake for 15 minutes, then let cool on a rack.

To finish, spread mango jam on the full cookies and cover with a cookie with the cut-out circle. Dust with powdered sugar and arrange on a nice plate.