Ingredients:
- for crust pastry
300gr white flour
150gr soft butter
3 egg yolks
120gr sugar
1/2 lemon skin, grated

- for filling
100gr white flour
30gr potato flour
50gr butter
100gr sugar
2 whole eggs
20gr bitter almonds
Powdered sugar

Preparation:
For dough: sieve flour over a wooden surface, combine with pieces of butter, sugar, 3 yolks and minced lemon skin.

Knead fast all ingredients by hands, shape a ball and wrap it with kitchen foil. Refrigerate.

In the meantime prepare the filling.
Peel bitter almonds, crush with 50gr sugar, reduce almonds in flour.

Brake 2 eggs, separate yolks from whites and beat whites till stiff peaks form.

In a medium mixing bowl sieve white flour and potato flour, add remaining sugar, 2 yolks and still mixing almonds flour, soft butter.

Stir well and finally add bated whites. Take dough from fridge, roll a 1/2cm sheet and cut 12cm diameter circles.

Place few filling over each circle, close it folding edges with fingertips.

Place offelle over a greased and floured oven pan and bake 180°C for about 20 minutes.

Sprinkle with powdered sugar and serve.