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Ingredients
(4 people)
Diamond Dough
Lemon Filling
- 50 cl lemon juice
- 100 g granulated sugar
- 400 g butter
- finely grated zest of 6 lemons
- 600 g whole egg
- 150 g granulated sugar
Finishing and Plating
Instructions
Step 1: Diamond Dough
Mix all of the ingredients together without bringing the dough together completely. Form the dough into a log about 1.5 cm in diameter. Chill for 1 hour.
Glaze the log with egg wash and roll it in superfine sugar. Cut into 1 cm cylinders, and place flat on a a baking sheet, pressing down on the center to make a well. Rest 30 minutes, then bake at 180 °C in a ventilated oven until browned. Allow to cool.
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