Mozart easter cookies

Preheat the oven to 180 °C top/bottom heat / 160 °C for fan oven. Crumble the flour, butter, sugar, and salt between your fingertips, quickly add egg yolk and milk, and knead into a smooth dough. If the dough is too dry, you can add 1-2 tbsp cold water or milk. Wrap in beeswax cloth or place in a tin to chill for 1 hour. 

For the filling, finely grate the zest of the lemons and the mandarin. Squeeze the juice from the lemons and the mandarin. Mix the eggs together with the yolks in a saucepan along with the Mozart White, sugar, salt, lemon juice, and finely grated zest. Heat slowly over a low heat, stirring continually to stop the eggs sticking to the bottom. Gradually add the cold butter, adding another piece after each piece has dissolved, until it has all been used up. The lemon curd should now have increased significantly in volume and firmness. Pass the lemon curd through a sieve, cover with cling film, and leave to infuse in the fridge for at least 2-3 hours (preferably overnight). 

Roll out the dough to a thickness of 3-4 mm on the floured work surface. Cut out the dough with Easter cookie cutters. For this, cut out half of the cookies with another, smaller cookie cutter and place on a baking tray lined with baking paper. 

Bake the cookies in the preheated oven on the middle shelf of the oven for 8-12 minutes, depending on the size, until golden brown. Leave the cookies to cool. Pour the lemon curd into a piping bag and squeeze two hazelnut-sized drops of lemon curd onto each cookie half without a “hole”. Sprinkle the other halves with the “hole” with icing sugar. Then join the two halves of the cookie together again.