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1
In a food processor add the sifted flour, sugar, almond powder and lemon zest. Pulse 2 times. Add the butter cut up in small pieces and pulse 8 times until crumbly. Add the vanilla essence and the 2 eggs and pulse until it forms a ball.
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2
Put the dough between 2 parchment sheets, roll it out very thinly and chill for 30 minutes..
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3
Pre-heat the oven to 350u00b0F and line 3 baking sheets with parchment paper
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4
Remove dough from fridge and cut little cookies (or big ones, whatever you fancy) with different Christmas motifes. Transfer to the baking sheets.
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5
Beat lightly the egg yolk and brush the top of the cookies. Bake for 10 to 15 minutes until light brown.
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6
Meanwhile sift the icing sugar in a bowl. Lightly beat the egg white and add a little at a time to the sugar with a few drops of lemon juice until you have a thick paste.
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7
Divide this paste in several bowls (depends how many colours you want to make) and add 1 or 2 drops of food colouring in each bowl to get different colours. If you prefer make just one colour and don't divide the sugar cream. Please remember that a drop of natural food colouring is very strong so go easy on the food colouring if you want pastel colours.
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8
Brush the cooked cookies with the icing sugar mixture and decorate with edible sparkles or edible Christmas decorations.
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9
Note: Sorry, no photo as we made the advent calenders at the end of November and I didn't think about taking pictures, but I promise you they look really cute and the biscuits are very nice.
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10
Note 2 - You can also make them bigger in size and serve them on a pretty plate at Christmas.
