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Add the eggs, honey and lemon zest, mixing well.
In another bowl, sift the flour with the baking powder and salt. Gradually add the dry ingredients to the butter and egg mixture, mixing until the dough is smooth.
Shape the cookies:
Take small portions of dough and shape them into balls, then flatten them slightly to obtain discs. You can also give them different shapes, such as squares or stars.
Bake:
Arrange the cookies on a baking sheet lined with baking paper and bake in a preheated oven at 180°C for about 15-20 minutes, until golden. Be careful not to overcook them.
Make the glaze:
In a bowl, mix the icing sugar with a little water until you obtain a smooth, thick glaze. It should be thick enough to stay on the cookies without dripping.
Decorate:
Once cooled, dip the tops of the cookies in the glaze and sprinkle with chopped pistachios or almonds.
Let dry:
Let the cookies dry on a rack until the glaze hardens.
Tip:
Tetù biscuits are also excellent to enjoy with a little jam or hazelnut cream!
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