50 g of sugar
90 gr of butter
220 g flour
zest of 1 lemon
20 gr of icing sugar
4 tablespoons lemon juice
2 tablespoons of fresh chopped rosemary
Grease and spread flour on 2 trays, or use parchment paper. Preheat oven to 180 degrees.
In a bowl, beat the butter with the sugar first, then add the lemon zest, the lemon juice and the egg yolk, mix well.
Finally, add the chopped rosemary (not too thin).
Add the flour then mix until a homogeneous mixture is obtained. Form a 3 cm diameter sausage in aluminum foil or cellophane, leave to stand in refrigerator for 30 minutes.
Cut into thin slices the preparation having slightly hardened, place on the baking sheets or parchment paper, leave space between the cookies.
Lightly beat the egg white so that it foams, gently spread the egg white on the slices of cut-out biscuits and sprinkle well with the icing sugar, bake for 10-15 minutes.
Serve them asap or cold. You can keep them in a box for 5 days.