You will need: Firebricks/spacer grate
Top heat: approx. 200-220°C
Preheating: approx. 30 minutes
Working hours: 15 minutes
Baking time: approx. 10-12 minutes

Ingredients
(for approx. 30 pieces)

• 300 g ground almonds (without skin)
• 60 ml limoncello
• Zest of one untreated lemon + 1-2 tbsp lemon juice
• 1 egg (size M)
• 150 g sugar
• 1 pinch of salt

In addition:

• some powdered sugar

Place all the ingredients in a bowl and knead with your hands until everything is well combined.

Cover the bowl and place in the fridge for at least ½ hour.

During this time, heat the Merklinger to approx. 200-220°C.

Now shape the mixture into small balls.
Use a teaspoon to scoop out some of the almond mixture and roll into balls with slightly moistened hands. Roll them in powdered sugar and place on a baking tray lined with baking paper.

Place the tray on the spacer rack on the fireclay bricks in the hot Merklinger and bake the mandorlini al limone for approx. 10-12 minutes.

Tip:
These Italian delicacies go wonderfully with a cup of coffee or espresso.
Beautifully packaged, they also make a very special, home-made Merklinger gift.

Tip:
Are you planning to heat up your Merklinger anyway? You can bake the Mandorlini al Limone in advance during the heating phase. As soon as the short smoking phase is over, place the prepared tray with the delicious almond cookies in the hot Merklinger. Or vice versa... Do you still have plenty of residual heat in your wood-fired oven? This recipe is also particularly suitable for this.