
Notes
For 25 biscuits
FOR THE SHORTCRUST PASTRY:
• 150 g of 00 flour
• 75 g of granulated sugar
• grated zest of 1/2 lemon
• a pinch of salt
• 2 egg yolks (cold from the fridge)
• 90 g of butter
FOR THE ICING:
• 2 egg whites
• 2 teaspoons of lemon juice
• 240 g of icing sugar
• food coloring (as needed)