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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Light and crispy almond cookies from Holiday Cookies book. Ingredients:
4 cups whole almonds |
1 cup flour |
1/4 teaspoon salt |
1 cup sugar |
3/4 cup butter, softened |
1 teaspoon vanilla |
1/2 teaspoon almond extract |
2 eggs |
2 tablespoons milk |
1 tablespoon grated lemon peel |
1 cup sliced almonds, for garnish |
Directions:
1. Put almonds in food processor and pulse until almonds are ground, but not pasty.
2. Preheat oven to 350. Grease cookie sheets.
3. Combine ground almonds, flour and salt in a medium bowl.
4. Beat sugar, butter, vanilla and almond extract in a large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and milk. Gradually add 1/2 of flour mixture. Beat at low speed until blended. Stir in lemon peel and remaining flour mixture.
5. Drop by rounded teaspoonfuls 2 inches apart on cookie sheets. Flatten slightly with spoon; top with a few sliced almonds.
6. Bake 10-12 minutes or until edges are lightly browned. Remove and cool completely.
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