Quince Cookies

For the quince cookies, beat eggs with granulated sugar until sugar dissolves (about 3 – 5 minutes). Mix cinnamon and nuts with the flour. Finely chop candied lemon peel and stir into the egg mixture, then knead this mixture into the flour mixture.

Let the dough rest for about 1 hour, then roll out to a thickness of 3 mm. From this dough cut out a baking sheet with circles and a baking sheet with circles with hearts in the center.

The baking sheets should be either greased or covered with baking paper. Greased trays have a shorter baking time than those lined with paper.

Bake the cookies for about 8 – 10 minutes at top/bottom heat in the oven on the lowest rack until the cookies have clearly taken on a little color.

Let the cookies cool and boil the quince jelly for about 2 minutes so that it thickens a little. Stick the cold cookies together with hot jelly.

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