Today, I am all alone so I finally got around to making these pretty LEMON cookies I spotted on Pinterest ages ago. It is so nice to cook or bake just for the joy of it and these were a perfect indulgence. The minute I eyed the mouthwatering lemon slice decorating the top of each cookie I just knew I had to make these! They are so delicate with just a hint of almond and the said lemon slice on top gives a burst of flavor that sent my tastebuds to lemon-heaven.
You know how much I love lemon, right?
So, I was just wondering, you know , just asking, cause like, I mean, I just, ummm, sooooo would like 5 of these cookies be too many to eat in one sitting? Like if it was 2:30pm and you hadn’t eaten since breakfast -would that be too many? Well what if you had practically no dinner the night before your very light breakfast that you ate ages before you ate 5 of these cookies, would that be cause for concern? Just asking. Just in case it ever happened.
Why are you looking at me like that? Com’on you can’t be thinking I am guilty of such a thing? Really, you have quite the imagination my friend. Annnd you haven’t tasted these yet so don’t judge…I mean, if it ever should happen.
Before you run off and make these I just wanted to tell you that I have also been working feverishly on a new project (another reason I haven’t posted like I should) and am just about to launch a new blog. I think it will be great fun and a wonderful way to meet lots of other fantastic foodies! I will fill you in on all the details very soon!
Tip: Make sure you have a well-balanced diet for at least 2 days before you make these so people don’t presume you eat too many in one sitting.
|Lemon and Almond Cookies||
- 1 1/3 stick approx. (150g) softened butter
- 1 egg
- 1 Tablespoon lemon zest
- 2 cups ground almonds
- 1/2 cup sugar
- 1 3/4 cup flour
- 2 Tablespoon lemon juice
- 1 egg yolk
- 3-4 lemons
- sugar for sprinkling
- Beat butter, sugar and the egg. Add almonds, flour and lemon juice and blend. Dough may be crumbly and you may add a bit more lemon juice if needed. Shape the dough into a ball and then roll out into a 2″ diameter log, cover with plastic wrap and refrigerate for 3 hours.
- Preheat oven to 350F (180C). Slice log into cookies about 1/8″ (4mm) and place on baking sheet. Brush the tops of each cookie with the beaten egg yolk. Wash the lemons and *slice into very thin slices and put one on top of each cookie. Sprinkle with sugar and bake for 12-15 minutes. Remove cookies from oven and let cool. You can sprinkle the lemon slices with sugar and use a kitchen blowtorch to caramelize them if you wish.
- *I suggest you slice the lemon as thinly as possible and sprinkle generously with sugar before baking so the lemon slice is not too tart.
Lemon and Almond Cookies – Recipe adapted from www.liveinternet.ru and a Pinterest translation!