Szaloncukor

Instructions

1. In a bowl, mix the icing sugar and softened butter until you get a crumbly dough.
2. Gradually add the milk, the vanilla seeds and the citrus extract, kneading until the dough is soft and smooth.
3. Shape small balls about 2 cm across, then flatten them lightly between your palms.
4. If you want to fill them, place a pistachio in the centre before closing the ball.
5. Lay the candies on a tray lined with baking paper and chill for 30 minutes so they firm up.
6. Melt the chocolate in a bain-marie, then dip each candy with a fork and set it on the baking paper.
7. Let them harden completely at room temperature, then store in an airtight box in a cool place.