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Almond Lemon Cookies

Contributed By: Christine, IL | See all of Christine's recipes
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  40 Minutes
  24 Cookies
This recipe can be made in minutes when something 'special' is needed to accompany a fruit or ice cream. It bakes while the rest of the meal is made and is cool in time for dessert. It's also a great accompaniment for vin santo or sherry.
6 oz. sliced almonds with skin; toasted (see below) and divided
1 1/3 c. all-purpose flour
2/3 c. fine or medium corn meal
1/2 c. granulated sugar
1 large pinch salt
1 T. lemon juice
grated rind of one lemon (preferably organic)
2 egg yolks
1 stick softened unsalted butter
2 T. confectioners sugar
Almond Lemon Cookies Recipe at
Preheat oven to 375

Liberally butter bottom of 10' cake pan (springform or tart pan work)

Toast nuts in one layer on baking sheet for 5-6 minutes

Grind 4 oz. nuts to fine in food processor

Whisk together flour, corn meal, granulated sugar, salt

Add grated lemon rind and ground nuts and mix well

With fingertips, mix in lemon juice and egg yolks til spread well through mixture

Add softened butter in chunks and mix with fingertips until mixture resembles coarse meal.

Pour mixture into pan and spread evenly

Pat down very lightly

Mix confectioners sugar and remaining sliced nuts and sprinkle on top of mixture

Bake 35-40 minutes until edges come away from pan and are nicely browned

Cool pan on rack. Cut into wedges, if desired, while warm and turn out of pan to continue cooling; or, turn warm cookie round out of pan and, when cool, break into irregular pieces.

Date Added: 01/11/2010
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Christine, CA Reviewed: 03/04/2010
Great cookie with coffee!
Easy to make and very nice flavor! I only removed a cup rating because the texture is more like that of a biscuit or biscotti, so if you are expecting a traditional cookie you may be a little thrown. Perfect with a nice cup of coffee or tea.
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