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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Crunchy. lemony cookie. Really good with a cup of tea or paired with fresh fruit for dessert. Ingredients:
2 1/4 cups all purpose flour |
1/2 cup chopped toasted almonds |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 cup sugar |
1/2 cup (1 stick) unsalted butter, at room temperature |
2 large eggs |
1/4 cup fresh lemon juice |
1 tablespoon grated lemon peel |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
1 large egg white, beaten (for glaze) |
Directions:
1. Preheat oven to 350 degrees.
2. Spray heavy large baking sheet with nonstick spray.
3. Mix flour and next 3 ingredients in medium bowl.
4. Beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in juice, peel and extracts.
5. Mix in dry ingredients.
6. Turn dough out onto heavily floured surface. Divide in half. Shape each half into an 11 inch long log. Place on baking sheet, spacing 4 inches apart. Flatten each log to width of 1 3/4 inches. Brush with egg white.
7. Bake until pale golden, about 30 minutes. Transfer to work surface; cool slightly. Maintain oven temperature.
8. Cut each log crosswise on diagonal into 1/2 inches thick slices. Place cookies cut side down on baking sheet.
9. Bake until golden, turning once, about 20 minutes.
10. Transfer cookies to racks; cool.
11. Keep in airtight container for 1 week at room temperature or freeze up to 1 month.
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