Lemon Crescents

Place the almonds, sugar, vanilla sugar, finely grated lemon zest, lemon juice, 1 egg and 1 egg yolk in a bowl and knead into a smooth dough.

Shape the dough into a flat disk, wrap in cling film and chill.

Let the dough rest in the refrigerator for about 60 minutes.

Preheat the oven to 130 °C fan (150 °C conventional) and line one or two baking sheets with parchment paper.

Lightly sugar the work surface, roll the dough out to about 1/2 cm thickness and cut out half-moons.

Dip the cut half-moons in sugar and place them on the prepared baking sheets.

Whip the remaining egg white until stiff, then gradually add the powdered sugar and beat briefly until the mixture is glossy.

Spread the egg white and powdered sugar mixture evenly over the lemon crescents.

Bake the cookies for 15–20 minutes, until the glaze is set and the lemon crescents remain light in color.

Remove the lemon crescents from the oven, let them set briefly on the tray, then transfer to a wire rack to cool completely.