Mix the butter as soft as possible with the sifted powdered sugar, the yolks and the salt. Sift over the flour. Knead everything until you get a broken dough and let it rest wrapped in foil 2 hours in the refrigerator. Heat oven to 200 degrees.
On a lightly floured surface, spread the dough in the form of a sheet of 25 X 40 cm and 5 mm thick. With marzipan dough and arrac make a mixture that can be spread; if necessary, add some water.
Spread this mixture over the dough and spread the chopped lemon and orange crusts over the top. Roll the dough along and cut it into slices of 3 cm thick.
Put these singing and well separated on a baking sheet, smear the top with whipped yolk and garnish each with a piece of candied lemon rind and an almond.
Cook 20 minutes to half-height. Let cool on a wire rack.
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