“Very tasty Ukrainian tea cookie. The hard cooked egg yolks makes it very rich and tasty.”
2 dozen about

Ingredients Nutrition

  • 1 cup butter
  • 1 cup sugar
  • 12 juice and lemon, zest of, grated
  • 2 egg yolks
  • 5 hard cooked egg yolks
  • 12 cup blanched almond, ground
  • 2 12 cups sifted flour
  • 1 egg white, slightly beaten for glaze
  • 1 cup almonds, chopped fine
  • 1 cup sugar


  1. Cream the butter with the sugar and lemon rind until light. Add the egg yolks, one at a time, and beat well.
  2. Press the hard cooked egg yolks through a sieve and add to the creamed mixture along with the lemon juice and grated lemon rind. Stir in the blanched (no skins) nuts, and then the flour; mix thoroughly.
  3. Break off small pieces of dough, roll into finger lengths of pencil thickness, and shape them into rings.
  4. Mix finely chopped almonds with the 1 cup sugar.
  5. Dip each ring into a slightly beaten egg white and then into the almond-sugar mixture.
  6. Place the rings on a greased baking sheet and bake them in a moderate oven (350 degrees F.) for 15 minutes, or until delicately browned.

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