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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 24 |
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from two fat als - /?p=387 - originally from Alice Water's book The Art of Simple Food Ingredients:
1 1/2 cups whole almonds |
2 1/4 cups unbleached all-purpose flour |
1 teaspoon baking powder |
3 eggs, at room temperature |
1 cup sugar |
1/4 teaspoon lemon zest |
Directions:
1. Toast almonds in oven at 350 for five minutes, then cool and coarsely chop.
2. In a bowl, combine flour and baking soda.
3. In a separate bowl, beat together eggs and sugar until the mixture forms a ribbon.
4. Gently stir in flour mixture until just incorporated and then gently fold in almonds.
5. On a greased or parchment-lined baking sheet, form the dough into two 3-inch wide loaves. Smooth with wet hands, then cook at 350 for 25 minutes.
6. Lower oven to 300, let loaves cool for 10 minutes, then cut them into 1/2-inch thick cookies. Bake cookies on each side for 10-12 minutes until beginning to brown.
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