100 g Sugar (3 1/2 oz)

100 g Butter (3 1/2 oz)

2 Egg yolks

Lemon peel Ground cinnamon Ground cloves Ground nutmeg 140 g Ground hazelnuts (not quite

-5 oz) 140 g Flour (not quite 5 oz)

Almonds Mix ingredients, roll out to cookie thickness. Cut with a round cookie cutter, brush with egg, and top with an almond. Bake. From: Elisabeth Fischler, Vienna, Austria Posted by: Karin Brewer, Cooking Echo, 7/92