Bring the butter to room temperature and zest the lemon and orange.

In a large bowl, whip the softened butter with the citrus zest until light and fluffy.

Add the icing sugar and a pinch of salt, and continue whipping until smooth and creamy.

Add the eggs one at a time, followed by the yolk, mixing well after each addition.

Gently mix in the flour until a soft dough forms—be careful not to overmix.

Transfer the dough to a piping bag fitted with a large star tip.

Pipe the dough onto a parchment-lined baking sheet into rings, rosettes, or “S” shapes. Press nuts like almonds or walnuts into some, if desired.

Chill the shaped cookies in the fridge for 20–30 minutes before baking.

Bake in a preheated oven at 180°C (350°F) for about 15 minutes or until lightly golden.

Allow to cool completely, then decorate with melted chocolate. Optionally sprinkle with crushed nuts or shredded coconut.