For the dough all ingredients should be at room temperature. Beat sugar, egg and oil, add the zest, mix well. Then add the sifted flour with corn starch "Dr. Oetker" and knead the dough. Wrap the dough in plastic wrap, put into the refrigerator for 1 hour.

While the dough is in the fridge, prepare the filling: almond pour boiling water for 5 minutes, drain the water and peel the nuts from the peel, the peel is removed very easily. Shelled nuts to dry a bit.

Lemon juice, sugar and grind the yolks, add the zest, almonds minced, but NOT into flour. Mix it all together. The mass turns thick.

Remove dough from the fridge, separate a piece about 1/5, the rest of the dough put back in the fridge, roll the dough into a strip about 10cm, thickness about 3 mm. Working surface can be propylite flour. In the middle of the strip to place the filling in little balls (about half a teaspoon) at a distance of 2-2,5 cm from each other. The size of filling will depend on the diameter of the mold which we will cut out cookies. The larger the form the more toppings, the more distance we leave between the balls of filling.

Fold the dough in half lengthwise and slightly flatten the dough with your hands, first, between the balls, forcing the air, then at the edges.

Any suitable form (for cookies or a stack) cut out the cookies around the filling, so that not the whole form was on the test, side bend form must not cut the dough, this side needs to stay intact. Also to do with the rest of the test, of balance are also formable biscuits. The diameter of my molds 4 see the Cookies very small, small turns. Shape can take and more size. I got 88 tiny picturecheck. Time forming little cookie will need more. Did this cookie and with the form more, the yield was 52 pieces.

Molded cookies out onto a sheet covered with baking paper bake in a preheated 180 degree oven for about 15 minutes... be guided by your oven, top the cookie I was left with a bright, rosy bottom. Bake on the middle level in the oven.

For glaze, mix boiled and cooled water with the icing sugar, add few drops of lemon juice. Powder add gradually to desired consistency, perhaps it should be less/more. The icing should not be runny or too thick. To put the icing on cookies with a brush. In the frosting you can add cocoa powder. You can skip this step and just sprinkle the cookies with powdered sugar, then time for cookies is even less necessary.