Sunday, November 27, 2011

lemon almond cookies

fresh, tangy, aromatic grated lemon zest
rich, chewy, creamy almond paste
Chewy in the center
Crunchy on the outside edges
look closely at the cracks in the center
with a dusting of sweet powdered sugar 

Lemon Almond Cookies
(adapted from here)


  • 1-7 oz box almond paste, grated
  • 3/4 c sugar
  • 1 stick (4 oz) butter at room temperature
  • 1 egg
  • 1 T lemon zest
  • 2 t fresh lemon juice
  • 1 3/4 c all purpose flour
  • 1/2 t baking soda
  • 1/4 t baking powder
  • 1/4 t salt
  • 1 c powdered sugar
  1. Sift flour, soda, baking powder and salt; sit aside
  2. Combine grated almond paste, sugar, soft butter, egg, zest and lemon juice in bowl of mixer.  
  3. Mix 3-5 minutes until well combined, light and creamy
  4. Stir dry ingredients into almond paste mixture.
  5. Cover and refrigerate dough for 1 hour (or up to 5 days)
  6. When ready to bake, preheat oven to 350 degrees F
  7. Portion cookie dough (I used #100 scoop) into 1" rounds
  8. Roll in powdered sugar to coat
  9. Place on parchment lined baking sheet
  10. Bake 12 minutes (don't bake too long; the cracks in the cookies may appear moist, but the cookies are done)
  11. Cool on wire rack
Here are the preparation pictures:

I cut a portion of the dough using a 1 1/2" cookie cutter (bake only 8 minutes)
click HERE for Gingerbread Spice Espresso Latte recipe (pictured above)

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