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Recipe Category: Cookie
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Ingredients
- Serving Size : 1
- 3 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 cup butter or margarine – softened
- 1 cup sugar
- 3 eggs
- 2 teaspoons lemon peel – finely shredded
- 1/4 teaspoon almond extract
- 1 pinch saffron – if desired
- 1/2 cup almonds – finely chopped,toast
- 1 egg white
Method
- Combine flour and baking powder.
- In large mixer bowl beat butter and sugar until blended.
- Beat in eggs, lemon peel, almond extract and saffron.
- Beat in flour mixture until well blended.
- Stir in almonds.
- Divide dough in halF
- Shape each portion into a 12x2x1-inch loaF
- Place 6 inches apart on a lightly greased cookie sheet.
- Beat the egg white until foamy.
- Brush over tops of loaves.
- Bake in 375F oven 20 to 25 minutes or until light brown.
- Cool on cookie sheet about 1 hour.
- Cut each loaf diagonally into 1/2- inch thick slices.
- Lay slices, cut side down, on cookie sheet.
- Bake in a 325F oven 10 minutes longer or until dry and crisp
- Cool on wire rack.
- These cookies are good made several days ahead and stored in a paper bag to soften slightly.
- To store longer, place in a covered container.
- Makes about 36 cookies.
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