Geneva Biscuit

Ingredients
4 eggs
100 gr powdered sugar
125 gr flour
2 lemons
5 gr butter
500 ml milk
200 gr of sugar
2 small cinnamon sticks
1 tspn vanilla

Decoration
Ground cinnamon

Preparation
To make the cream, cut one lemon peels in long strips, place in a pot with the milk, cinnamon sticks and sugar. Stir at low flame for 40 min. Take the cinnamon sticks and lemon peels out and keep for decoration.

Place baking paper over a pan and spread melted butter over it, then grate half a lemon over it.

Separate the yolks from the whites. Beat the yolks; add the rest of grated lemon peels and sugar. Mix and add the powdered sugar. Beat until it forms a smooth texture.

In another bowl, beat the whites well until they stiff.

Mix the stiff egg whites with the yolk mixture and beat again.

Place the batter in a decorating bag and for any design you want on the pan. Bake biscuits for 10 min at 160C.

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