Mix flour with baking powder, lemon zest and sugar. Mix in salt, eggs, sour cream and butter, refrigerate for half an hour. Later, roll out on a floured work surface to a thickness of 1 cm, cut out almond-shaped cookies or cut out dumplings with a spoon. gradually shape into the hot clarified butter and bake for 2 min to finish. In between, turn to the other side so that both sides brown evenly. Lift out the almonds and drain on kitchen roll. Dust with powdered or cinnamon sugar.
Tip:
There is a special Mutzemandel cookie cutter, which of course makes them look exceptionally original.
Tip: Instead of clarified butter, you can also use butter in most cases.
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