Yield: 12 cookies.
½ cup granulated sugar
¼ cup unsalted butter, melted
Zest from 1 lemon
3 tablespoons fresh lemon juice
1 large egg, at room temperature
1 egg yolk
1 teaspoon almond extract
½ teaspoon vanilla extract
1⅓ cups all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
¼ cup sliced almonds, toasted
3 tablespoons powdered sugar
In a large bowl, mix sugar, butter, lemon zest and juice, egg, and egg yolk until well combined. Add almond and vanilla extracts and continue mixing until fully incorporated.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually stir dry mixture into wet mixture. Dough should resemble Play-Doh. Fold in almonds. Cover bowl and refrigerate for at least 15 minutes.
Preheat the oven to 350º. Line a baking sheet with parchment paper.
Remove dough from refrigerator. Scoop out 1-inch balls and place on baking sheet 2 inches apart.
Bake for 11 to 12 minutes, until bottom edges are golden. Remove from oven and let cool for about 10 minutes. Dust with powdered sugar. Store in an airtight container until ready to serve.
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