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)

Ingredients:

  • 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
Mixing:
  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)

almond is Amaretto is almond is…

…delicious in cake!

Classico Amaretto di Amore….it even sounds  –  sweet – - –  See the description below:

Deep copper color. Light marzipan and maraschino cherry aromas follow through on a soft, silky entry to a oily, mildly sweet medium body with almond oil and caramel accents. Finishes with a soft, gentle lightly peppery marzipan and mocha toffee fade. (description from here)


This cake is for almond lovers.  It is moist, rich, and almond, almond, almond.  A small piece is more than enough to satisfy the sweet tooth of any dessert – a – holic such as myself.


The recipe can be found here.  This is very easy to prepare.  It contains almond paste, which intensifies the almond flavor.  I chose to use Amaretto rather than the almond flavoring and simple syrup suggested in the original recipe.  There is no alcohol taste, just deliciousness…


a view from above; the cake is 8 inches round and required an extra 5 to 10 minutes to bake based on the original recipe:

a view from the side; the cake is about 2 inches tall and packed with almond goodness



my slice to taste; This slice could have easily served two people; the cake is very rich.  The original recipe recommends a strawberry coulis.  I think raspberry would be good.  Oh, and chocolate sauce would be divine.