Grandma's almond cookies

To bake almond cookies grandma's style, preheat the oven to 180 degrees and line a baking tray with baking paper. A little tip: I always use the baking paper from the last baking, as it has already absorbed some of the fat and so the cookies don't burn so quickly.

Mix the wheat flour, sugar, ground almonds and salt together in a large bowl.

Cut the butter into small pieces and add to the dry ingredients together with the egg yolks and lemon zest. Knead everything well until you have a smooth dough. Don't worry if the dough is a little crumbly at first - this is completely normal and gives the cookies their typical crispy texture later on.

Shape the dough into walnut-sized balls and place on the prepared baking tray. Note: The cookies will separate slightly when baking, so leave enough space between them. Use the flat side of a glass to flatten the dough balls slightly.

Bake the cookies in the preheated oven for approx. 10-12 minutes until golden brown. They will still be a little soft immediately after baking, but will firm up as they cool.

Dust the still-warm almond cookies with powdered sugar. This not only looks pretty, but also gives them an extra sweet kick.