3 Eggs
500 g (1 lb 2 oz) castor sugar
A pinch of salt
550 g (1 lb 4 oz) finely ground almonds or hazelnuts
1 teaspoon grated lemon rind from an untreated lemon
100 g (4 oz) raspberry jam to sandwich the cookies together
Baking paper
For the Glaze (optional):
200 g (8 oz) icing sugar (powdered sugar)
3-4 tablespoons lemon juice
Quantity makes about 60
Dampen 2 baking sheets and line with baking paper. Whisk together the eggs, sugar and salt until thick and foamy. Add the nuts and lemon peel. A little at a time, roll out the dough between 2 sheets of baking paper to 5 mm (1/4 inch) thick. Cut into rectangles 3×5 cm (1-1/2 inch by 2-1/2 inch). Brush half of the rectangles with warmed raspberry jam and top with another rectangle. Press lightly together. Lay the ‘Leckerli’ on the baking sheets and leave in a warm room to dry for 2 to 3 days. Heat the oven to 150 C (300 F, gas mark 2). Bake the cookies for 20-25 minutes, taking care not to over-brown them. Mix the powdered sugar with the lemon juice and brush the cooled cookies with this glaze.