Flour and sugar on the countertop form, press a bulge. Wrap the egg and ice cold butter in small pieces on the flour-sugar edge form. Then with cold hands quickly knead a dough. Shape dough into ball. Wrap with plastic wrap and refrigerate for 20 min.
Roll out and cut out cookies (give according to taste). Baking time: 10 min at 220 °C .
Brush the cookies with egg yolk before baking, then cover with almond slivers or whole almond kernels. The special tip: pine nuts.
Bake the cookies and let them cool. Then cover them with the glaze. The following recipes are available for the glaze: Sifted powdered sugar mixed with lukewarm mulled wine or possibly to the powdered sugar orange or possibly juice of a lemon or possibly the powdered sugar mixed with a juice of a lemon water mixture, plus a little bit of cinnamon.
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