Maison Cruzilles collaborated with Clermont-Ferrand chef Gérald Gallur to create exclusive recipes. Together, we worked on original creations, specially designed to showcase our products and expertise.
Servings: 8 cookies
Difficulty: Easy
Preparation time: 20 min
Cooking time: 8 min
Ingredients
- 100 g butter
- 1 lemon zest
- 50 g brown sugar
- 1 g of fleur de sel
- 5 g poppy seeds (optional)
- 1 egg
- 150 g flour
- 25 g of almond powder
- 2.5 g of baking soda
- 100 g of Cruzilles® candied lemon cubes
- 20 g powdered cubes of Cruzilles® candied ginger
Steps in the recipe
1. Prepare the dough
In the bowl of a stand mixer fitted with the paddle attachment (or in a regular bowl with a spatula if you don't have a mixer), cream the butter, brown sugar, lemon zest, poppy seeds, and fleur de sel until smooth.
2. Add the dry ingredients.
Add the egg, then the mixture of flour, almond powder, and baking soda. Mix just enough so that the dough comes together and forms a ball. Do not knead.
3. Add the candied fruit.
Gently fold in the lightly powdered candied lemon cubes.
4. Shape the cookies
Divide the dough into 8 balls weighing 66 g each. Place them on a baking sheet lined with parchment paper and flatten them slightly.
5. Rest
Place the cookies in the refrigerator for 2 hours.
6. Cooking
Bake at 450°F for 8 minutes for a "rare" finish, with a very soft center.
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