I have a new addiction. It’s called Pinterest. I am hooked. Every day I have to check out all the new pins my friends have posted, and every day I have to pin at least one photo of a beautiful food arrangement, a precious baby, a gorgeous kitchen, or a delicious recipe.
As I was going through the pin boards one morning, my eyes were drawn in closer by a slice of lemon; it was a slice of lemon atop of what looked like a crunchy shortbread cookie. That photo led me to a site of even more gorgeous photos and recipes. But, the site was in Russian.
What to do, what to do? Google Translate, of course!
Then, another issue followed; metric system units.
In all honesty, I can’t tell you what a ‘gram’ of anything is. I should know this since I went to school in Macedonia up until the 5th grade, but I forgot. To understand ounces, inches, and all that jazz, I had to give up on the other system in order to learn the new one.
Thank goodness for my Salter Kitchen Scale!
I made these cookies as soon as I could because I had to feed my curiosity; taste of a baked lemon slice. With the peel.
Am I alone in this? Have you eaten the peel of a lemon?
The verdict is that the cookies are amazing; sweet, crumbly, and citrusy. True taste of Spring.
But, I didn’t like the taste of the lemon peel. It was what I expected; chewy and bitter. I thought to put more sugar on it to see if that would help, but that was just too much sugar on top of sugar.
Next time, I think I am going to remove the lemon slice once the cookies cool down.
- 1 1/2 sticks (12 tablespoons) butter, softened
- 2 eggs , divided
- 1 tablespoon lemon zest
- 2 cups finely ground almonds or almond flour
- 1/2 cup superfine sugar or caster sugar
- 1 1/4 cups of all-purpose flour
- 1 tablespoon lemon juice
- 4 whole small lemons , with peel, washed, dried, and cut into very thin slices
- powdered sugar for sprinkling
- Beat butter with one egg.
- Add almond flour, sugar, all-purpose flour, and lemon juice, and mix with the mixer on the lowest setting.
- Shape the dough into two logs, about 2 inches each in diameter, and put in the refrigerator for 3 hours.
- Preheat oven to 350.
- Slice each log into cookies, about 1/8 inch thick, and place on a lightly greased baking sheet.
- Beat the second egg and brush the top of each cookie with it.
- Place one lemon slice on top of each cookie.
- Sprinkle with sugar and bake for 12-15 minutes.
- If you like the tops of the cookies browned, put them under the broiler the last 5 minutes of baking.
- Cool and optionally sprinkle with powdered sugar.