Horse of San Martino – Italian Cuisine

»Horse of San Martino


First, download the PDF image that I inserted in the introduction of the recipe, print it and cut it out, so you can use it to make your cookies.
Prepare the shortcrust pastry: combine all the ingredients (flour, sugar, eggs, cold butter into chunks, lemon peel) in a bowl and work quickly, until you get a homogeneous dough, then wrap it with cling film and let it rest in the fridge for at least 1 hour.

Roll out the pastry on a lightly floured work surface into a thin sheet (5-6 mm).

Place the paper shapes on the pastry and cut out the contours with a knife with a smooth and sharp blade.
Transfer the biscuits to the oven tray lined with parchment paper and bake for 15-20 minutes (it took me about 17) at 180 ° C, in a preheated convection oven, then let it cool.

When the biscuits are cold, prepare the icing: start whipping the egg white, then add the sugar and lemon and mix.

Decorate the biscuit with the icing, outlining its contours and details, and then covering the icing with the sprinkles of sugar, then let it solidify.

The San Martino horse is ready, you just have to eat it!

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