A few years ago (about three or four, I think) I got introduced to very yummy, very lemony things that formed part of the Christmas cookie collection a friend's mum was baking yearly.
I fell in love with those things, and thus asked for the recipe - and now it has become one of my Christmas baking staples as well. (Though it also makes a nice summer sweet, due to the lemon taste). And now, very recently, I made some more people fall in love with these things - so here, upon request, is the recipe.
Originally, it was for half the amount it is now, equalling half a normal German baking sheet (which is about 30 x 40 cm in size). Adjust the amount to your preferences and baking equipment. (Me, I prefer large batches, especially for things that keep well - and the Lemon Things will keep well. Unless they get eaten. Then they only keep one well fed for a while.)
Shortcrust Dough: 500 g flour, 150 g sugar (including vanilla sugar, if desired), 250 g butter, 2 eggs, 2 level teaspoons baking powder
Filling: 250 g ground almonds, 300 g sugar, juice of 5-6 lemons, grated peel of 1-2 lemons
Glazing: juice of c. 1/2 lemon, icing sugar
Mix the ingredients for the filling; it should be a spreadable mixture, but not too liquid.
Make a shortcrust dough from the dough ingredients; contrary to the normal procedure, do not let the dough rest. (If you do not know how to make a shortcrust pastry, there are gazillions of instructions on the internet. Basically, you mix fat and flour (in this case, flour with the baking powder mixed in) together to form small crumbs, then add sugar and eggs, then knead to make smooth dough.) Divide dough in two halves; roll the first half to a sheet and place in baking sheet, covering the sides of the sheet as well. Spread the filling on this bottom dough, then roll the second half to a sheet and cover the filling with it.
Close the edges by pinching with your fingers. (You can then puncture the upper dough layer with a fork - I have also omitted this and found no great difference in the result.)
Bake for about 30 min at 170°C (convector fan oven). When cool (or at least not hot anymore), mix lemon juice and sugar together for the glaze/icing, spread on top.
I like to cut these into slim lozenges, but you could also do squares, fingers, or larger pieces and serve them as cake. I find they make a lovely addition to the Xmas cookie plate, but they are a refreshing summer confectionery as well.