Merry Christmas, everyone!
The Swiss Zitronenmöndli is one of the traditional Christmas cookies here (along with Spitzbuben and Mailänderli). In High German they are called “Zitronenmöndchen” ; both the -li and -chen are diminutive forms for nouns in the two different dialects (at least in the dialect used around here, in the Zürich area). These cookies, as their name suggests, are usually cut into the shapes of moons, and glazed with a simple lemon glaze; the finely-ground almonds replace the need for flour. Sometimes you’ll see them decorated with chopped pistachio nuts, though that is a more modern addition to the traditional recipe; you could also sprinkle lightly-roasted almond slivers over the glaze.
350 gr. ground almonds (12 oz.)
200 gr. Sugar (7 oz.)
1 pinch salt
2–3 lemons, peeling grated
1½ fresh egg whites, lightly beaten
Stir all together gradually & thoroughly. On a bit of powdered sugar, roll the dough out to 7 mm thick (¼”). Cut out various sized moons, spread out onto a baking papered tray. Let sit 5–6 hours or overnight at room temperature, to dry out [This step is traditional, but unnecessary in my experience; if the dough is stiff enough to cut neatly, it should hold its shape in the oven fairly well].
Bake in the middle of a 325°F preheated oven, 8–10 minutes. To decorate, brush still–warm cookies with the lemon glaze, then sprinkle a bit of the grated lemon peeling over the top of the glaze while still moist.
~2 tsp. Lemon juice
150 gr. Powdered sugar (5 oz.)
Stir together until the glaze reaches a thick consistency. Go easy on the liquid, or you’ll need a ton of sugar to get the right consistency!