Ingredients
750 g /26.5 oz Flour
500 g /17.6 oz Butter
250 g / 8.8 oz Salt
250 g / 8.8 oz Almond Flour
100 g / 3.5 oz Eggs
20 g / .71 oz Vanilla sugar
Baking soda
Lemon Marmalade
Egg

Preparation
Mix flour and butter together with hands to a very crumbly mixture; make a circle with mixture. Put sugar into the circle of mixture. Knead almond flour, eggs, vanilla sugar and baking soda to smooth dough and refrigerate. Roll dough out to 4mm thickness, place in round cake pans with diameter of 18-20 cm. Bring dough up side of pan approximately 1 cm. Spread Lemon Marmalade approximately 1 cm thick on bottom on dough. Brush on edges of dough.

Setting
Cover with dough which is 4mm thick. Press two layers of dough together well, brush with egg. Draw decoration with tines of a fork. Roll out rest of dough. Cut out desired shapes. Place shapes on cake. Bake at medium heat until golden brown.

Decoration
Decorate as desired.

Specialty Ingredients
#90350 Almond Flour
#41004 Bakbel Lemon Marmalade