Friday, 30 September 2011

Lemon Almond Cookies

Cookies are one of my many weaknesses when it comes to the art of self-control; these are no exception. Worsened so by the moreish flavour and amazing texture, I am warning you now: Make them at your own peril. Or ask a friend or relative to hide them in a padlocked safe somewhere. Yes, my friend - they're that good. Each ball of cookie dough is rolled in a mixture of sugar and lemon zest before baking, meaning that the outsides are perfectly crispy, and the insides gorgeously soft and chewy. What more could you ask for?!

Lemon Almond Cookies
(see the original recipe here)

2 cups all-purpose flour

3/4 cup of ground almonds

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Zest of 2 large lemons

1 1/2 cups granulated sugar

1 cup unsalted butter, at room temperature

1 large egg

1/2 teaspoon pure almond extract

4 tablespoons fresh lemon juice

Rolling ingredients

1/2 cup granulated sugar for rolling cookies

Zest of one lemon

Preheat the oven to 180 degrees C. Line 3-4 baking sheets.
Combine the lemon zest and sugar. Using your fingertips, run the zest into the sugar until the sugar becomes moist and aromatic. Set the bowl aside.
Beat the butter with an electric mixer until smooth. Add the lemon sugar mixture and beat until creamy.

Beat in the egg, almond extract, and lemon juice.
Whisk together flour, baking soda, baking powder and salt; gradually add to the butter mixture, with the electric mixer on the slowest setting possible. Beat only until the streaks of white have disappeared. Turn off the mixer and, using a rubber spatula, give the dough a few more stirs.
Cover and refrigerate for around an hour. Meanwhile, prepare the rolling ingredients.

Combine the sugar and lemon zest. Using the same technique that you used for the dough, rub the zest into the sugar.

Remove the dough from the refrigerator and, using a rounded tablespoon per cookie, roll the dough into balls. Roll each ball into the lemon sugar mixture to coat.

Leaving a 2" gap between each one, place the cookies on the prepared baking sheets.

Bake 7 to 9 minutes or until the edges are just beginning to turn brown. Remove from the oven and allow the cookies to rest on the sheets for about 5 minutes before transferring them to a cooling rack.

 Makes about 3 dozen cookies

No comments:

Post a Comment