Makes 30-35 cookies
Ingredients:
2 egg whites, room temperature
1 pinch salt
½ cup (100g) sugar
4 cups (320g) almond flour
¼ cup (90g) honey
juice of 2 lemons (50g)
zest of 3 lemons
½ tsp. almond extract
½ tsp. vanilla extract (optional)
¾ cup (75g) sliced blanched almonds
¼ cup confectioner’s sugar for dusting
Technique:
•Preheat the oven to 325˚F.
•Whisk egg whites and salt until soft peaks form; sprinkle in sugar and continue to whisk to firm peaks. Use a spatula or the paddle attachment to fold almond flour into the whites.
•Add remaining ingredients, except confectioner’s sugar, and combine thoroughly.
•Cookies can be spooned individually onto a sil-pat, or rolled into a log and cut for more uniform shapes. For the latter, lay out a long piece of plastic film and sprinkle a horizontal line of confectioner’s sugar across the center. Add the cookie dough along the line, fold the plastic over and roll it into a long tube, 1 ½” in diameter. Unwrap the plastic, sprinkle with powdered sugar, cut into 1 ½” pieces and arrange on a sil-pat.
•Bake for 15-20 minutes, turning halfway through, until edges are crisp and golden. Cool completely before removing and dust with additional confectioner’s sugar. Store in a sealed container up to 4 days.
oVariations: Having tested and adjusted this recipe a handful of times, I must admit that each version made a great batch of cookies, so feel free to adjust according to your preferences. Here are a few suggestions…
oFor a looser, more lemony cookie: add the juice of a third lemon and spoon them out onto the silpat with slightly more room between each for spreading.
oFor a firmer, crustier cookie: (still just as moist in the center) mix ½ cup sugar together with the almond flour instead of using honey.
http://www.mieletlavande.com/MIELETLAVANDE.COM/Le_Blog/Entries/2012/8/15_Caprilu_Almond_Cookies_with_Lemon.html
