Princesses Cookies (Brabanter)
Combine the flour, baking powder, sugar, almonds and lemon zest, then pour in a mound onto a clean surface. Create a depression in the middle, and break the egg into it. Place the cold butter in pieces around it and with a large knife, chop the dough together, then quickly knead with your hands into a smooth dough. Wrap in plastic and chill in the refrigerator for one hour.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
Roll out the dough on a lightly floured surface until approximately 3mm (1/8 inch) thick, cut out circles about 5cm (approximtely 2 inches) and place on the baking sheets. Bake in preheated oven for about 8 minutes. Allow to cool on a wire rack.
Heat the redcurrant jelly in a small saucepan until it becomes liquid. Brush over half of the cookies. Mix 250g (approximately 2 cups) of powdered sugar with the raspberry syrup until smooth, and spread over the other half of the cookies. Decorate with the silver beads and allow to dry. Then mix the remaining powdered sugar with the lemon juice until smooth, fill a pastry bag with a fine tip, and decorate the cookies as shown.